Serves 8 | prep 15 mins | total time
- 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
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.