Roasted Swede & Vegan Chimichurri

Swede is so underestimated and under used. I remember having it a lot as a kid, especially as a mash. This recipe is a lovely traybake with lots of extra zing!

Roasted Swede & Vegan Chimichurri

  • Servings: 2
  • Difficulty: easy
  • Print


    For the Roasted Swede
  • 600–800 g (1 lb 5 oz–1 lb 12 oz) swede
  • 2 tablespoons olive oil
  • 1 handful of baby spinach
  • 1 handful of watercress
  • salt and freshly cracked black pepper
  • steamed quinoa or sourdough toast, to serve (optional)
  • For the Chimichurri
  • 30 g (1 oz) parsley, chopped
  • 30 g (1 oz) coriander (cilantro), chopped
  • 2 garlic cloves
  • 1 shallot, finely diced
  • 1⁄2 red chilli
  • juice of 1 lime
  • 60 ml (2 oz) olive oil
  • salt and freshly cracked black pepper


  1. Preheat the oven to 210°C (420°F/Gas 7). Prepare the swede by peeling it, cutting it in half and slicing into half moons, around 1 cm/1⁄2 in thick. Line a baking (cookie) sheet with baking parchment and arrange the swede on the sheet, then drizzle with olive oil and sprinkle with salt and pepper to taste. Cook in the oven for 20–30 minutes until lovely and golden brown.
  2. While the swede is cooking, prepare the chimichurri by adding all the ingredients to a mini-blender and pulsing. Don’t over-blend as you still want a chunky texture.
  3. Once the swede is cooked, drizzle with the chimichurri and scatter watercress or baby spinach across the tray. Enjoy with steamed quinoa, sourdough toast or as is.

Leave a Reply

Your email address will not be published. Required fields are marked *