Sticky soy and ginger roast parsnips

Parsnips roasted in soy, ginger and maple glaze until golden and sticky. Crisp at the edges, tender inside, and full of umami flavour. An easy side dish that pairs with roasts or Asian-inspired mains, ready in 40 minutes. Naturally adaptable for vegan or gluten-free diets.

Course dinner, Main Course, Side Dish

Cuisine British, European

Diet Vegetarian

Keyword autumn, roast parsnips, Roasted, roasted vegetables, seasonal, Winter

Prep Time 5

Cook Time 35

Servings Servings

Calories 210

Author Spooning & Forking

Ingredients

750 g Parsnips peeled and cut into batons
3 tbsp Soy sauce
2 tbsp Olive oil extra virgin
1 tbsp Maple syrup or honey
2 tsp Sesame Oil
3 cm Fresh ginger grated
1 clove Garlic minced
Black pepper freshly ground
3 tsp Sesame Seeds to garnish

Instructions

Preheat the oven to 200°C (fan 180°C) and slide in a tray to heat.
In a bowl, whisk together soy sauce, olive oil, maple or honey, sesame oil, ginger, garlic and pepper.
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.

Nutrition