Gochujang roasted root veg
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 as a side
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.