Prep
15m
Cook
40m
Total
55m
Ingredients
Method
Turn cooking mode on
Step 1
Heat the oven to 200°C (180°C fan). While it warms up, whisk together the miso, honey, soy sauce, olive oil and a splash of vinegar until you’ve got a smooth, glossy glaze. Tip the peeled carrot and parsnip batons onto a large baking tray, pour the glaze straight over the top, crack on some black pepper and toss everything so every piece is properly coated.
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For
1
M
I
6
large
Carrot, peeled and cut into batons
6
Parsnip, peeled and cut into batons
2
tbsp
White miso paste
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Cook along with all of our recipes
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Prep
15m
Cook
40m
Total
55m
Ingredients
Method
Turn cooking mode on
Step 1
Heat the oven to 200°C (180°C fan). While it warms up, whisk together the miso, honey, soy sauce, olive oil and a splash of vinegar until you’ve got a smooth, glossy glaze. Tip the peeled carrot and parsnip batons onto a large baking tray, pour the glaze straight over the top, crack on some black pepper and toss everything so every piece is properly coated.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
1
M
I
6
large
Carrot, peeled and cut into batons
6
Parsnip, peeled and cut into batons
2
tbsp
White miso paste
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
