Cook this side of gochujang roasted root veg, then check out our honey roasted parsnips, 'nduja-fried sprouts, roast carrots and parsnips and more Christmas side dish recipes. Also read our guide on what is gochujang and where to buy it for more advice on sourcing this ingredient as well as our favourite recipes using gochujang.


  • 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


  • 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


Also try


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating