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Miso baked parsnips

If you’re after an interesting side-dish that fits in really well with a roast dinner/lunch menu, then do try these miso baked parsnips. They go particularly well with poultry and beef. The dish can be prepared ahead too, then warmed up in the oven. So it's perfect for Christmas or other festive dining!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 400 g Parsnips
  • 1 Tbsp miso paste
  • 1 Tbsp honey
  • ½ Tbsp olive oil
  • 2 tsp sesame seeds
  • 4 spring onions
  • 1 Tbsp chopped parsley

Method
 

  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.