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01795 425050 (Option 1 for telesales)

Root Veg

Bring a bold, fiery edge to your Christmas table with these gochujang roasted root veg. Sweet, carrots & parsnips get a punchy upgrade thanks to Korean chilli paste, creating a sticky, spicy glaze that cuts through.

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Serves 6

Easy

Prep: 20 mins

Cook: 45 mins

Ingredients

410093 Vegetable Oil

402548 Gochujang (Korean Chilli Paste)

281088 Sesame Seeds

233115 Light Soy Sauce

LIME Limes, juiced, plus wedges to serve

Download recipe

SNIP Parsnips

CAR Carrots - English

SWE Swede

SPO Spring Onion

Method

step 1·

Heat the oven to 220C/200C fan/gas 7

step 2.

Whisk the oil, gochujang, sesame seeds, soy and lime juice in a large bowl, seasoning lightly. Add the vegetables and toss to coat

step 3·

Tip the vegetables onto a large rimmed baking tray lined with baking paper, arranging them into a single layer

step 4·

Roast for 40-45 mins, rotating the tray once, until tender and golden

step 5·

Serve scattered with spring onions and lime wedges to squeeze over

Gochujang Roasted