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Roast roots


Serves: 8
timePrep time: 15 mins
timeTotal time:
Roast roots
Recipe photograph by Jan Baldwin

Serves: 8
timePrep time: 15 mins
timeTotal time:

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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 & 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 & 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
  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. 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.

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