Roast sausage, chickpea and autumn vegetables; roast root veg in a pistachio gremolata; and a baked aubergine with lentils, paneer and tomatoes
There are often days when I want something tasty with minimal fuss. Traybakes give me that option, not least at the moment, in the midst of moving house during a global pandemic. Oven roasting has many advantages, from concentrating the flavours in tomatoes to bringing out new ones in root vegetables such as carrots and sweet potatoes and creating a whole new array of textures. This week’s recipes celebrate all these wondrous gifts in one place.
