Roasted Root Vegetables Recipe With Umami

Roasted roots with umami dressing

  • serves 4 as a side
  • Easy

Add some extra flavour to your dishes with umami, a deep savoury taste sensation that can be used as a salad dressing or to perk up a side dish of roasted vegetables


Umami is often called the fifth taste (after sweet, sour, salty and bitter) and is characterized by a deeply savoury flavour. This new umami paste from Clearspring packs in that taste with a combination of soy sauce, fermented rice, koji (the culture used in soy, mirin and sake production) and a healthy whack of chilli or ginger. The result is a flavour bomb that can multi-task in stews, dips, salad dressings or as here, to perk up a wintery side of roast roots. £4.40/£150g, widely available from health food stores and



  • carrots 4, peeled and quartered
  • parsnips 4, peeled and quartered
  • swede 1 small, peeled and chunked
  • groundnut oil


  • Clearspring umami paste with ginger 4 tbsp
  • rice vinegar 1 tbsp
  • shallot 1, finely chopped
  • red chilli 1, finely chopped (optional)


  • 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.

Nutritional Information

  • Kcals 212
  • Fat 7.6g
  • Saturates 1.5g
  • Carbs 26.2g
  • Sugars 15.1g
  • Fibre 11.7g
  • Protein 3.8g
  • Salt 1g