Name: Roasted roots with umami dressing
Total time: 1 h
Yield: Serves 4 as a side
Ingredients: 4 carrots, peeled and quartered; 4 parsnips, peeled and quartered; 1 small swede, peeled and chunked; groundnut oil; 4 tbsp Clearspring umami paste with ginger; 1 tbsp rice vinegar; 1 shallot, finely chopped; 1 red chilli, finely chopped (optional)

Roasted Root Vegetables Recipe With Umami

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.