Instructions

1. Peel the parsnips and cut then into quarters or thin strips.
2. Mix the miso with the honey and olive oil.
3. Dry-fry the sesame seeds then add to the miso mixture.
4. Coat the parsnips with the glaze, then lay them in a baking tray. Cover with foil.
5. Bake them in a preheated oven for 15 minutes.
6. Meanwhile, chop the spring onions. Remove the foil, add the spring onions and cook for another 15 minutes until the parsnips are tender, brown and sticky.
7. Scatter the parsnip all over before serving.