PEP Kitchen's Gunpowder Roasted Roots


Prep time: 
30 minutes
Cooking time: 
30 minutes


A recipe by Joe Coulter of PEP Kitchen. This is a great way to use up any selection of root vegetables from your Local Greens bag. You can sub in or out pretty much and root veg you like.


  • 600g mix of any of the following winter veg: swede, celeriac, sqush, pumpkin, turnips, beetroot, potato, carrots, red cabbage, red onion
  • 2 green chillies
  • 2 spring onions
  • 1 bunch coriander
  • 1 lime

For the gunpowder paste:

  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp chilli powder
  •  1 tbsp vegetable oil
  • pinch of salt


  1. Preheat the oven to 220c/200c fan
  2. Make the gunpowder paste: in a frying pan over medium heat, toast the spices until they are fragrant. Take them off the heat and mix together with the salt and vegetable oil to make a paste
  3. Chop the mixed root veg into even sized pieces. Cut the toughter roots slightly smaller than softer ones. This will help make sure all the different veg are cooked and ready at the same time
  4. Mix the spice paste and the root veg and place in a single layer on a roasting tray
  5. Roast in the oven for 15 min. Drop the oven temperature to 180c/200c fan for another 15 min
  6. Prepare the garnish: finely chop teh green chillies, spring onions and coriander together, making sure to use the coriander stalks too, as they have fantastic flavour. As soon as the roots come out of the oven, add the fresh green ingredients and enjoy the fragrant aromas. Finish with a good squeeze of lime and sprinkle of sea salt
  7. Serve with a side of rice, or with a simple dhal, or use as a fantastic flavoursome side dish to a main


Serves 4 as a side dish or 2 as a main with rice

Photo Credit: Jonny Hughes @jonny2love
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