• 1 swede, peeled
  • 3 large carrots, peeled
  • 3 parsnips, peeled
  • 1 celeriac, peeled
  • 4 sprig of rosemary
  • 4 tbsp olive oil
  • 100 g baby-leaf spinach
  • 1 tbsp red wine vinegar, to drizzle
  • 1 handful of flat-leaf parsley, roughly chopped


  1. 1

    Preheat the oven to 220°C, fan 200°C, gas 7. Slice the root veg into long, thin, even strips and divide between 2 large roasting tins. Add a couple of sprigs of rosemary and season with salt and pepper. Drizzle with the oil and toss together.

  2. 2

    Roast for 30 minutes or until tender with crispy, golden edges. Pile the spinach on to a serving plate and arrange the roasted roots on top. Drizzle with the red wine vinegar or chilli vinegar and scatter over the chopped parsley.


    Get ahead: cut the roots, ready to roast, a few hours ahead.

Nutritional Details

Each serving provides
  • Energy 528kj 126kcal 6%
  • Fat 6.1g 9%
  • Saturates 1.0g 5%
  • Sugars 9.0g 10%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 306kj/73kcal

Each serving provides

12.1g carbohydrate 6.3g fibre 2.3g protein

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