Gochujang roasted root veg
Winter root veg is tossed in a dressing of gochujang, sesame, soy and lime juice before being roasted, to make for a punchy side dish that’s really easy to prepare
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2tbsp vegetable oil
- 2tbsp gochujang paste
- 1tbsp sesame seeds
- 5 ½tbsp soy sauce
- ½lime, juiced, plus wedges to serve
- 3parsnips, peeled and cut into quarters
- 4carrots, peeled and cut into quarters
- 1swede (about 400g), peeled and cut into 3cm x 1cm chunks
- 2spring onions, finely sliced
Instructions
Step 1
Heat the oven to 220C/200C fan/gas 7. Whisk the oil, gochujang, sesame seeds, soy and lime juice in a large bowl, seasoning lightly. Add the vegetables and toss to coat. Tip the vegetables onto a large rimmed baking tray lined with baking paper, arranging them into a single layer. Roast for 40-45 mins, rotating the tray once, until tender and golden. Serve scattered with spring onions and lime wedges to squeeze over.