If you like a kick of spice in your meals, you’ll love this easy traybake recipe.
By adding jalapeños to the selection of fresh veg, you can enjoy a fiery touch that perfectly complements the spices.
Serve it as a side with your favourite protein, or pair it with bread and salad for a tasty main. You could even add eggs to make this dish more hearty - after 30 minutes of cooking, make 4 spaces amongst the veggies, crack an egg inside each one, then bake for another 10 minutes until they’re cooked. Simple!
Overview:
Prep time: 5 minutes
Cook time: 35 minutes
Serves: 4 people
Ingredients:
300g potatoes, cubed
200g mushrooms, halved
2 red peppers, deseeded & sliced
150g green beans, trimmed
2 large tomatoes, quartered
1 red onion, quartered
2 jalapeños, sliced
3 tbsp olive oil
3 cloves of garlic, minced
1 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
Salt & pepper, to taste
Fresh parsley or coriander (optional)
Instructions:
Preheat the oven to 200℃.
Put the potatoes in a large mixing bowl with the mushrooms, peppers, beans, tomatoes, onions and jalapeños.
Drizzle with oil, add the garlic, and sprinkle with paprika, cumin, oregano and seasoning.
Mix everything well so the veg is coated in oil and spices.
Spread the veg in a single layer on a large baking tray.
Roast for 30 to 35 minutes, turning halfway through, until the potatoes are golden and all the veg is tender.
Remove from the oven, garnish with fresh parsley or coriander, then serve.
Storage tips
We recommend eating this traybake straight away.
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