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Miso and honey baked parsnips recipe

7 ratings

Sticky, golden and coated in crunchy sesame seeds, these parsnips are not your average side dish. Punchy miso and fragrant spring onions lend an aromatic twist, perfect for stealing the show at your Sunday roast. See method

Serves 4
10 mins to prepare and 30 mins to cook
225 calories / serving
Healthy
Vegetarian
Dairy-free

Ingredients

2 tbsp miso paste
2 tbsp honey
1 tsp sesame oil
1 tbsp olive oil
1½ tbsp sesame seeds, toasted
800g parsnips, peeled and quartered
½ bunch spring onions, thinly sliced
15g flat-leaf parsley, roughly chopped

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
950kj
225kcal 11%
Fat
9g 13%
Saturates
1g 7%
Sugars
17g 19%
Salt
0.7g 11%

of the reference intake
Carbohydrate 32g Protein 5.8g Fibre 9.7g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Line a shallow roasting tin with foil, making sure it hangs over the edges.
In a large bowl, whisk the miso paste with the honey, sesame oil, olive oil and sesame seeds. Add the parsnips and toss to combine. Pour into the lined tray and enclose the parsnips, using an extra piece of foil if necessary.
Cook for 15 mins, then remove from the oven, open up the foil and toss the parsnips. Add the spring onions, return to the oven and cook for a further 15 mins, or until the parsnips are sticky, golden and tender. Once cooked, remove and toss with the parsley to serve.

Tip: This tasty miso sauce also goes well with roasted carrots and sprouts.

See more Roast side dishes