Inside the Spice House – Going ‘Underground’ For Root Vegetables!

What are root vegetables… parts of plants that grow underground that we can eat! Somewhat underrated, so let’s find out more about the health benefits of root vegetables and how to enjoy them!

The roots of these vegetables act as energy storage for the plant when it grows, and the energy is stored in the form of carbohydrates. Each root vegetable has a unique blend of sugar, starches and fiber and a distinct set of nutrients and health benefits. They are packed with fiber antioxidants, vitamins, and minerals. Root vegetables include carrots, parsnips, turnips, beets, potatoes, swede, onions, garlic, celery root, horseradish, radishes, fennel, Jerusalem artichokes, and kohlrabi.

Of course, included with these root veggies are ginger and turmeric… our favorites at The Spice House, so do try to include a little of them in your root vegetable recipes.

You may be surprised to learn that root veggies can be enjoyed as:

  • Appetisers, dips and crudites
  • Salads / sides, roasted, air fried or grated raw.
  • Mains, stuffed sweet potatoes fritters, spicy root vegetable and lentil casserole.
  • Breakfast, by adding beets to your smoothies.
  • Desserts do try our root cake recipe, we know you’ll enjoy it!

Easy Classic Roasted Root Vegetables


  • 3 pounds root vegetables, such as carrots, parsnips, sweet potatoes, beets, turnips or swede, any combination
  • 2 red onions
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper.
  • 2 tablespoons coarsely chopped fresh rosemary leaves.


  • Arrange a rack in the middle of the oven and heat the oven to 425°F.
  • Peel 3 pounds root vegetables, if desired, then cut them into rough 1-inch chunks. Cut the red onion into 1-inch chunks. Place the root vegetables and red onion on a rimmed baking sheet. Drizzle with 1/4 cup olive oil, sprinkle with 1 1/2 teaspoons salt and 1/4 teaspoon ground black pepper and toss evenly to coat. Spread out in an even layer.
  • Roast for 30 minutes. Meanwhile, chop until you have 2 tablespoons coarsely chopped rosemary leaves.
  • Remove the baking sheet from the oven, sprinkle the vegetables with the rosemary, and toss to combine. Spread back out in an even layer. Continue to roast until the vegetables are tender and caramelized, 10 to 15 minutes more.

You can also make a delicious dip with the roasted veggie if you include 2-3 garlic bulbs (top cut off) in the roasting tray. Squeeze the garlic puree out of the bulb and blend with all the roasted veggies salt and pepper to taste and add a few chili flakes for an extra kick.

Of course, any leftover veggies can also be made into a soup by blending with a veggie or chicken stock.

Root Vegetable Cake


  • 3 cups All-Purpose Flour
  • 2 cups Sugar (unrefined if possible)
  • 1 tablespoon Baking Soda
  • 2 teaspoons Cinnamon
  • 1 teaspoon Salt
  • 1 cup Vegetable Oil
  • 4 Large Eggs
  • 1 tablespoon Fresh Ginger (grated, optional– or 1 tsp. dried)
  • 2 teaspoons Vanilla Extract
  • 2 packed cups of coarsely grated carrots, beets, parsnips, or a combination
  • 1 cup Applesauce (sweetened or unsweetened)
  • 1 cup Walnuts (chopped, pecans, raisins, or dried cranberries, or a combination of dried fruit and nuts)


  1. Preheat the oven to 325°F. Spray a Bundt pan or two 9-inch round cake pans with nonstick spray.
  2. In a large bowl, stir together the flour, sugar, baking soda, cinnamon, and salt.
  3. In a smaller bowl, whisk together the oil, eggs, ginger, and vanilla. Add the oil mixture, grated vegetables and applesauce to the dry ingredients and stir by hand until almost combined. Add the nuts and dried fruit and stir just until the batter is blended.
  4. Pour the batter into the prepared pan(s). Bake for 1 hour and 15 minutes for a Bundt cake, or for 40-45 minutes for layer cakes, until the tops are cracked and springy to the touch and the edges are pulling away from the sides of the pan.
  5. Cool the cake(s) in the pan for 10-15 minutes, then loosen the edge with a knife, and invert onto a wire rack to cool completely.

Yoghurt & Honey Frosting

  • 150g Cream cheese
  • 15g Greek style natural yoghurt
  • 25g clear runny honey
  • ½ tsp vanilla extract
  • 1tsp lemon juice

Combine all the ingredients together except the lemon juice. Whisk until completely smooth, then whisk in the lemon juice. Cover and refrigerate until the cake is cool and ready for frosting.

For more recipes or info visit or call us on +357 99104622

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