Sticky soy and ginger roast parsnips

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Why soy and ginger suit parsnips so well

Parsnips might feel very British, but they take wonderfully to Asian-inspired flavours. Their natural sweetness soaks up soy like a sponge, while ginger cuts through with sharp heat that wakes everything up. Roasting brings caramelisation, turning the glaze sticky and irresistible. It’s a side dish that feels familiar yet different enough to surprise.

I often make these when I’m planning a table with mixed influences, think roast chicken with sesame greens, or grilled salmon with rice. The parsnips slot right in, carrying both comfort and brightness. If you’re curious about more inventive ways to roast them, I’ve gathered a handful in our best roasted parsnip recipes blog.

A glaze with depth and balance

The glaze is simple: soy sauce, grated ginger, and a touch of honey or maple for sweetness. A drizzle of sesame oil rounds it out with nuttiness. Once roasted, the parsnips become glossy, savoury-sweet, and just a little fiery. They’re brilliant served hot, but I also enjoy them cold tossed into a noodle salad.

This recipe shows how easily parsnips adapt to different cuisines. If you’d like to branch out further, I’ve written the ultimate guide to parsnip recipes: 30 must-try dishes, which is packed with ideas to help you use this underrated root in creative ways.

Ingredients you’ll need (serves 4)

• 750 g parsnips, peeled and cut into batons
• 3 tbsp soy sauce
• 2 tbsp olive oil
• 1 tbsp maple syrup or honey
• 2 tsp sesame oil
• 3 cm piece fresh ginger, grated
• 1 clove garlic, minced
• Black pepper, freshly ground
• Sesame seeds, to finish

How to make sticky soy and ginger roast parsnips

Prep the oven and tray

Preheat the oven to 200°C (fan 180°C) and slide in a tray to heat.

Make the glaze

In a bowl, whisk together soy sauce, olive oil, maple or honey, sesame oil, ginger, garlic and pepper.

Roast the parsnips

Toss the parsnips in the glaze and spread them evenly on the hot tray. Roast for 30–35 minutes, turning halfway, until sticky, golden and slightly crisp at the edges. Scatter sesame seeds over just before serving.

Wine and beer pairings

With its soy and ginger notes, this dish shines with a Gewürztraminer. Its aromatic, slightly spicy profile complements the ginger beautifully. A light Pinot Noir is another winner, its red fruit balancing the salty-sweet glaze.

On the beer side, a lager offers refreshing balance to the richness, while a sake-infused beer (if you can find one) makes for a fun pairing, echoing the umami flavours in the dish.

Frequently asked questions about roast parsnips

Tips for success

Don’t drown the parsnips in glaze, too much liquid makes them steam rather than roast. Keep the tray hot and the parsnips spaced out so they caramelise properly. Toasting the sesame seeds before sprinkling them on top adds extra nuttiness.

Storage and reheating

Store leftovers in the fridge for up to three days. Reheat in a hot oven until sticky again. They also work cold in wraps or salads, especially with shredded cabbage or spinach.

Ingredient notes and alternatives

Light soy sauce gives a saltier edge, while dark soy adds depth and colour. Use whichever you prefer. Maple syrup makes the recipe vegan, while honey brings a more floral sweetness. Fresh ginger is best, but ground ginger works in a pinch (use ½ teaspoon).