Photograph: Jan Baldwin
- 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
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.
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.