Roast roots
Serves: 8
Prep time: 15 minsTotal time: 
Recipe photograph by Jan Baldwin
Roast roots
Serves: 8
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
146Kcal
Fat
8gr
Saturates
1gr
Carbs
16gr
Sugars
10gr
Fibre
11gr
Protein
3gr
Salt
0.3gr
Chris & Rachel Rowley
Chris and Rachel Rowley started their popular Edinburgh supper club, Charlie and Evelyn's Table, in 2009. The name of the dining experience is a tribute to Chris's grandparents who were the former owners of the table.
See more of Chris & Rachel Rowley’s recipes
Chris & Rachel Rowley
Chris and Rachel Rowley started their popular Edinburgh supper club, Charlie and Evelyn's Table, in 2009. The name of the dining experience is a tribute to Chris's grandparents who were the former owners of the table.
See more of Chris & Rachel Rowley’s recipes
Ingredients
- 1 swede, peeled
- 3 large carrots, peeled
- 3 parsnips, peeled
- 1 celeriac, peeled
- 4 sprigs of rosemary
- 4 tbsp olive oil
- 100g baby-leaf spinach
- a drizzle of red wine vinegar or chilli vinegar
- a handful of flat-leaf parsley, roughly chopped
Step by step
Get ahead
Cut the roots, ready to roast, a few hours ahead
- 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.
