Name: Gochujang roasted root veg
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 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

A tray of Gochujang-roasted root veg with a black kitchen cloth

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.