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Max La Manna’s Midweek Carrot and Potato Tray Bake

Max La Manna shares a substantial, veg-packed tray bake drizzled with fresh minty yoghurt in the fourth instalment of his monthly column for The Happy Foodie.

From the book

Introduction

Weeknight cooking doesn’t get much easier than a tray bake. You whack everything in a roasting tin and then let the oven do the job for you! This colourful dish is great served in the middle of the table if you have friends over too. Don’t skip the herby yoghurt sauce: it’s bright, fresh and cooling, balancing the earthy, smoky, spicy flavours of the veg.

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Ingredients

600g carrots, not peeled
1kg potatoes, not peeled (I use a mix of sweet potatoes and new potatoes)
2 red onions, cut into chunky wedges
1 garlic bulb
2 tbsp olive oil
350g sausages
6–8 tbsp tagine paste
Handful of fresh parsley, roughly chopped
50g almonds, toasted and roughly chopped
salt and black pepper
For the minty yoghurt:
zest and juice of 1 lime
3 tbsp fresh mint leaves
120g yoghurt
Pinch of salt

Method

Preheat the oven to 200°C/180°C fan/gas 6.

Give the carrots a quick wash and roughly chop into batons. Roughly chop the potatoes into wedges and quarter the new potatoes; the key is to keep the veg at similar sizes so they cook evenly.

Arrange in a large roasting tray with the onion wedges. Snuggle in the garlic bulb, drizzle with olive oil, season with salt and black pepper and roast for 15–20 minutes.

Add the sausages to the tray, along with the tagine paste, toss well and roast for 15–20 minutes, until the carrots and potatoes are crisp and the sausages are browned.

Meanwhile, in a food processor or blender, blitz all the minty yoghurt ingredients until smooth and vibrant.

Squeeze the flesh from the garlic bulb into the tray and give everything a final toss. Drizzle with most of the minty yoghurt and finish with the parsley and toasted almonds. Serve straight from the pan, with the remaining minty yoghurt for people to add at the table.

Tips: Try it with different spice pastes – any kind of curry paste or even Thai green curry. Or get creative and make your own!

Try subbing carrot for celeriac. If storing leftovers in the freezer, be sure to allow them to come to room temperature before heating up in the oven.

Leftovers will keep in the fridge for up to one week or you can freeze them for up to a month.

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From the book: You Can Cook This!: Simple, satisfying, sustainable veg recipes

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