A traybake is a busy cooks dream and I love the fact that I can have a good fridge clearout using any root veggies I have. I don’t even bother to peel the veggies, just give them a good scrub and cut into wedge like chunky pieces.
There are few wonderful ‘keepers’ in the this recipe, the tahini yogurt is a hit on almost anything you pour it over and the dukkah recipe, is great when you want to add a crunch.
Seasonal Swaps: you can use, celeriac, swedes, butternut, parsnips, sweet potatoes and pumpkin. I don’t mind if beetroot stains the dish, if you do, then don’t use.