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Throw together this all-in-one Pear & Butter Bean Traybake for a satisfying, simple meal. Pears offer a sweet, melt-in-the-mouth flavour alongside earthy new potatoes and butter beans. I love the woody taste of sage in this recipe, but rosemary works equally well.

If you can’t get hold of baby carrots for this recipe, use two ordinary carrots, peeled and roughly chopped.

Pear & Butter Bean Tray Bake

Prep Time 15 minutes
Cook Time 40 minutes
Course Side Dish
Servings 2


  • 2 pears halved and cored
  • 6 mixed-colour baby carrots scrubbed and halved lengthways, see note
  • 12 new potatoes washed
  • ½ teaspoon dried sage
  • 2 tablespoons sunflower oil
  • 400 g canned butter beans drained and rinsed, ensure gluten-free
  • generous pinch of sea salt and black pepper


  • Preheat the oven to 200°C.
  • Arrange the pears, carrots and new potatoes in a roasting tin, then scatter with the dried sage. Drizzle with the sunflower oil and roast in the oven for 30 minutes.
  • Carefully remove the tin from the oven and add the butter beans evenly across the tin. Reduce the oven temperature to 180°C and bake for a further 10 minutes.
  • Season generously with sea salt and black pepper just before serving.


This is an edited extract from Five Ingredient Vegan on a Budget by Katy Beskow published by Hardie Grant Books $39.99 and is available in stores nationally.
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