Preheat the oven to 210°C
Peel and cut your vegetables in 4, lengthwise (6 to 8 for parsnips if they are large).
Coat them with olive oil, thyme, salt and pepper, spread them on a baking sheet covered with cooking paper and put them in the oven for 15 to 20 minutes, turning the vegetables halfway through.
In the meantime, mix the ricotta with the zest of half the lemon, 1 drizzle of juice and a turn of the pepper mill.
On your serving plates, arrange the roasted vegetables, spinach shoots, ricotta cheese and drizzle with olive oil.
Serve immediately with your crunchy Sigdal Herbs and Sea Salt
Copyright photo and recipe : lespepitesdenoisettes.fr