Miso Maple Roast Parsnips
How’s your parsnip game? For us, this groovy root veg is the beating heart of an exceptional Christmas dinner table. The guys at Tesco's Vegmas Supper Club seem to agree with us and, together, we’ve perfected this wicked vegan recipe that offers a slight twist on the original. Adding the miso paste gives them an extra kick of flavour and a certain je ne sais quoi. They're pretty sexy, we wont lie. If you're looking for a vegan side for Christmas dinner- this is sure to impress your guests.
Serves
Ingredients
For the recipe
<item-todo-done>3 tbsp maple syrup<item-todo-done><item-todo-done>2 tbsp miso<item-todo-done><item-todo-done>2 tsp salt<item-todo-done><item-todo-done>1 tsp pepper<item-todo-done><item-todo-done>10 medium parsnips<item-todo-done><item-todo-done>50ml olive oil<item-todo-done><item-todo-done>4 garlic cloves<item-todo-done><item-todo-done>2 sprigs of rosemary<item-todo-done><item-todo-done>4 sprigs of thyme<item-todo-done>
Before you start
Preheat oven to 190℃ | Roasting tin | Small bowl
Make your marinade
- Put the olive oil, maple syrup, miso salt and pepper in a small bowl and mix it together to make your marinade
Prep your parsnips
- Peel the parsnips and cut them in half lengthways
- Roll the parsnips around in the marinade
Roast the parsnips
- Put the parsnips in a roasting tin and sprinkle over the garlic, rosemary and thyme
- Put the tin in the oven and roast the parsnips for 30-35 minutes, turning halfway through cooking time