Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Roasted roots with umami dressing
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a side
Ingredients
- 4 carrots, peeled and quartered
- 4 parsnips, peeled and quartered
- 1 small swede, peeled and chunked
- groundnut oil
DRESSING
- 4 tbsp Clearspring umami paste with ginger
- 1 tbsp rice vinegar
- 1 shallot, finely chopped
- 1 red chilli, finely chopped (optional)
Method
- STEP 1
Heat the oven to 190C/fan 170C/gas 5. Heat a pan of salted water to boiling. Drop in the veg and cook for 4 minutes then drain well.
- STEP 2
Toss the veg with 2 tbsp of oil and season well. Spread on a baking tray and cook for 30-40 minutes, or until tender. Whisk the dressing and spoon over the veg. Cover with foil and leave to sit for 5 minutes, then toss everything through and scatter with chopped chilli to finish, if you like.
