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Cook this side of gochujang roasted root veg, then check out our honey roasted parsnips, 'nduja-fried sprouts and more Christmas side dish recipes.

Ingredients

  • 2 tbsp vegetable oil
  • 2 tbsp gochujang paste
  • 1 tbsp sesame seeds
  • 1½ tbsp soy sauce
  • ½ lime, juiced, plus wedges to serve
  • 3 parsnips, peeled and cut into quarters
  • 4 carrots, peeled and cut into quarters
  • 1 swede (about 400g), peeled and cut into 3cm x 1cm chunks
  • 2 spring onions, finely sliced

Method

  • 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.

Check out more vegetable side dishes

lemon and mint marinated courgettes

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