Marmalade Glazed Roots

The key to all of the vegetables roasting at the same time is cutting them in similar sized pieces. You can also cook them all separately if you want to steam the beets for example. Also feel encouraged to swap any and all roots around for others that you prefer or have on hand.

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1 bag carrots, cut into chunks
2 celery root, peeled and cut into chunks
1 bag beets, peeled and cut into chunks
2 rutabaga, peeled and cut into chunks
1/2 tsp chili flakes (optional)
4 oz citrus marmalade
2 tbsp sherry or red wine vinegar
2 sprigs rosemary, leaves picked and minced
1/2 cup pistachios or pecans, toasted


  1. Heat oven to 400F
  2. Toss all of the vegetables together with a big glug of olive oil and hefty pinch of salt and the chili flakes if using
  3. Roast until all the roots are tender and cooked through
  4. Combine the marmalade with the vinegar and enough water to thin to a glaze
  5. Add the rosemary leaves then spoon all over the roasted roots and return to the oven and cook an additional 10 minutes
  6. Remove from the oven, transfer to a serving platter and scatter the nuts all over