Gochujang roasted root veg
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 as a side
Skip to ingredients
Showing items 1 to 3 of 6
- 2 tbsp vegetable oil
- 2 tbsp gochujang paste
- 1 tbsp sesame seeds
- 1½ tbsp soy sauce
- ½ limejuiced, plus wedges to serve
- 3 parsnipspeeled and cut into quarters
- 4 carrotspeeled and cut into quarters
- 1 swede(about 400g), peeled and cut into 3cm x 1cm chunks
- 2 spring onionsfinely sliced
Nutrition: Per serving
- kcal155
- fat5.8g
- saturates0.6g
- carbs19.1g
- sugars12.3g
- fibre7.7g
- protein2.7g
- salt0.8g
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.
