Carrot, Celeriac, Aubergine and Cannellini Bean Tray Bake 

A quick and delicious one-tray-bake, perfect for a weeknight dinner. The veg is roasted with cannellini beans and served with a creamy tahini and sesame oil dressing. 


  • No carrots? Use sweet potatoes, butternut squash or pumpkin. 
  • No celeriac? Use parsnips, swede or Jerusalem artichokes. 
  • No aubergine? Use mushrooms, courgette or tomatoes. 
  • No cannellini beans? Try with chickpeas or butter beans instead. 
  • No rosemary? Swap for oregano or thyme . 
  • No apple cider vinegar? Use lemon juice instead. 

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 2


200 g Carrots (sliced)

400 g Celeriac (peeled and cubed)

250 g Aubergine (cubed)

1 Fennel (optional)

1 can cannellini beans

For the seasonings:

1 tbsp Rosemary (chopped)

1 tsp Ground cumin

1 tsp Ground coriander

4 Garlic cloves (chopped)

3 tbsp Olive oil

For the dressing:

2 tsp Sesame oil

2 tbsp Tahini

1 tbsp Apple cider vinegar

4 tbsp Water


  1. Preheat the oven to 200 C/180 fan/gas mark 6, line a large baking tray and chop your veg. Compost the celeriac peel.
  2. Place the veg in the baking tray, drizzle with 2 tbsp olive oil and season with salt and pepper. Toss to coat and roast for 20 minutes.
  3. While the veg is cooking, mix the rosemary, garlic, cumin, coriander, 3 tbsp olive oil and a pinch of salt and pepper in a bowl. 
  4. Add the cannellini beans and rosemary mixture to the tray with the veg. Toss to coat and put back in the oven for 10 minutes. 
  5. While that cooks, make the dressing. In a small bowl, mix the sesame oil, tahini, apple cider vinegar and water together. 
  6. Serve the roasted veg and beans with a generous drizzle of tahini dressing on top. Enjoy! 
roasted veggies in oddbox bowl

How to store

Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month. 


Serve the leftovers alongside a simple green salad.