Garlic butter mushrooms and meatball traybake
Ingredients
Method
Ingredients
- 2 large swedes, peeled and cut into chunks
- 2 carrots, cut into chunks
- 500g mixed mushrooms, halved
- 2 cups frozen green beans
- 150g butter, melted
- 4 cloves garlic, minced
- 400g of your favourite meatballs
- 2 sprigs rosemary
Method
- Preheat your oven to 200°C fan bake.
- Place the swede and carrots on a large roasting tray and drizzle with oil. Season with salt and pepper. Place in the oven to bake for 15 minutes.
- Carefully remove the tray from the oven and add mushrooms, green beans, butter and garlic. Toss to combine.
- Arrange meatballs and rosemary into the dish, then return to the oven for a further 20-30 minutes or until the meatballs are cooked through and the vegetables are tender.
- Serve and enjoy
Tips:
- Throw in extra winter veggies such as halved brussel sprouts into your bake and a can of drained mixed beans in with the mushrooms for a hearty winter warmer.
- Store leftovers in a vacuum-sealed large food container in the fridge. To reheat, release the valve, remove the lid and silicone pieces and place in the microwave or oven while preheating to gradually adapt to the heat.