Roast roots with goat’s cheese & spinach

Roast roots with goat’s cheese & spinach

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(4 ratings)

Prep: 30 mins Cook: 55 mins


Serves 2

This easy, one-tray vegetarian lunch is packed with naturally sweet vegetables to help keep sugar-cravings at bay

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal561
  • fat26g
  • saturates8g
  • carbs53g
  • sugars33g
  • fibre18g
  • protein19g
  • salt1g
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  • 350g butternut squash, deseeded and cut into chunks, peeled if you like
  • 200g carrots, peeled and cut into long batons



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 250g parsnips, peeled and cut into long batons



    The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…

  • 200g raw beetroot, well-scrubbed and cut into thick wedges



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 1 medium red onion, cut into wedges
  • 1 tbsp cold-pressed rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • juice and finely grated zest 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 bulb garlic, cloves separated



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 4-5 thyme sprigs, leaves roughly chopped
  • 75g soft rindless goat's cheese log
  • 25g mixed nuts, such as brazils, almonds, hazelnuts, pecans and walnuts, roughly chopped
  • 50g baby leaf spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…


  1. Heat oven to 200C/180C fan/gas 6. Put the vegetables, without the garlic, into a bowl and toss with the oil, lemon zest and juice and plenty of ground black pepper.

  2. Scatter the vegetables over a large baking tray or roasting tin and bake for 30 mins. Take the tray out of the oven, add the garlic and thyme, then turn the vegetables. Return to the oven for 20 mins or until the vegetables are tender and lightly browned, turning halfway through. Dot with the goat’s cheese and nuts, scatter over the spinach and return to the oven for 3-5 mins or until the spinach has wilted and the goat’s cheese has begun to melt. You can press the softened garlic cloves out of their skins and mash with the roasted vegetables, if you like.

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Comments, questions and tips

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2nd Jun, 2019
Easy and delicious. Very versatile too, really recommend playing around with different vegetables when squash is not in season.
24th Jan, 2016
Good flavours but the veg was very crunchy so it had to go back in the oven for another 20-30 minutes.
4th Jan, 2016
Made this yesterday and it was very tasty. I did find that, even with extra cooking time, the veg was a little on the underdone side so it's worth adjusting your cooking times to suit your oven. I think I will parboil the root veg, including the beetroot, when I make this again.
3rd Jan, 2016
This was... OK. Lots of lovely vegetables so sure to be good for you but the flavours were really quite bland. If I were to make it again, I would really amp up the seasonings on this, more herbs, more spices, more salt. Probably not likely to make it again though.
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