Go to all recipes
Roasted roots with nut crumble

Roasted roots with nut crumble


This tasty vegetable traybake is a great way to use up stale bread and leftover nuts

  • Feeds 4 Feeds 4
  • Ready in 55 minutes

Each serving contains

  • Energy
    2433kj 584kcal
  • Fat
    High 53%
  • Saturates
    High 75%
  • Sugar
    Med 30%
  • Salt
    Low 15%

% of adult’s reference intake | Carbohydrates per serving : 42g

Bring Co-op to your front door

Big Bag Option


  • 2 carrots, cut into chunks
  • 2 parsnips, cut into chunks
  • 1 swede, cut into chunks (around 400g peeled weight)
  • 1 onion, cut into wedges
  • 1 tbsp Co-op olive oil
  • 6 thyme sprigs
  • 1½ tbsp Co-op Irresistible Fairtrade clear honey
  • 50g Co-op unsalted butter
  • 2 tbsp Co-op plain flour
  • 500ml Co-op semi-skimmed milk
  • 75g Co-op Irresistible blue Stilton®, crumbled
  • 100g mixed nuts (we used Brazils, hazelnuts, almonds and walnuts)
  • 50g stale bread (we used Co-op Irresistible sourdough bloomer), roughly torn
  • Mixed salad leaves, to serve


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Put the vegetables on a baking tray, drizzle with the oil and scatter over the thyme
  3. Roast for 20 mins, then drizzle over the honey, toss, and roast for 10 mins more
  4. Meanwhile, heat 20g of the butter in a medium pan over a medium heat
  5. Add the flour and stir for 1 minute, then slowly add the milk, whisking continuously, until you have a smooth sauce
  6. Bring to the boil, then simmer for 3 mins, until thickened. Stir in the cheese until melted, season, then take off the heat
  7. Take the vegetables out of the oven, transfer to a 20cm square tin and pour the cheese sauce over the top
  8. Put the nuts and bread into a food processor, along with the remaining butter, and whizz until you have chunky crumbs
  9. Sprinkle over the roasted veg, then bake for 15 mins, until bubbling and golden. Leave to rest for 5 mins, then serve with the salad

Explore more recipes