Recipes23 Apr 25

3 min

Roast Parsnips in Orange Miso Glaze

These roasted parsnips in orange miso glaze make a beautiful side dish. Soft and fudgy on the inside with a sweet, fruity exterior, this dish is beautifully rounded off with the delightful crunch of toasted hazelnuts.

Pro tip: Parsnips are at their best from fall to early spring. During these months, they develop a wonderfully sweet and intense flavor. Eating seasonally will let you enjoy the parsnips at their peak flavor and nutritional value but also reduces the environmental impact associated with long-distance food transport. We also advise you to buy the parsnips organic so that you don't need to peel them!

Serves 6 as a side dish

Total Time: 55 min (10 min preperation, 45 min cooking)

Ingredients:

600 g / 21 oz parsnips
4 tbsp olive oil, divided
10 sage leaves
1 tbsp / 15 ml maple syrup
1 heaped tbsp / 20 g white miso*
cinnamon & nutmeg, a couple of pinches each
1 orange (60ml), juiced + some zest for decoration
35 g / 1/3 cup roasted hazelnuts chopped

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Method

Let's go!

Step 1

Prep

Preheat the oven to 200°C / 390°F. Line a baking tray with parchment.

Step 2

Prepare Parsnips

Peel your parsnips if you wish (scrub well if not peeling). Cut into half lengthwise and into quarters if particularly thick.

Step 3

Boil

Bring a large pot of water to boil. Parboil the parsnips for 3 minutes. Drain and cool down.

Step 4

Roast

Toss the parsnips with 2 tbsp oil and spread on the tray. Roast for 15 minutes.

Step 5

Fry the Sage

Heat the remaining oil in a frying pan, and fry the sage until crisp, which you can then set aside on a paper towel and sprinkle with salt.

Step 6

Make the Glaze

In the pan with some olive oil, combine miso, maple syrup, spices, and orange juice in the pan. Let it simmer on medium heat to thicken.

Step 7

Glaze and Finish Roasting

Brush parsnips with some glaze, roast for another 10 minutes, turn, brush again, and finish roasting until charred.

Step 8

Serve

Place on a platter, season, garnish with orange zest, hazelnuts, and sage.