Pic of Roasted parsnips with harissa

Roasted parsnips with harissa

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Roasted parsnips with harissa

Side Serves 4 40 min
This sweet, spicy and earthy recipe is great as a side dish with roasted meat. You could also substitute half the parsnips with carrots, beetroot or squash and serve with some couscous for a delicious vegetarian dinner.


  • 500g parsnips, peeled and cut into batons
  • 3 tbsp olive oil
  • 2 tbsp harissa
  • 100ml yoghurt
  • small handful of fresh parsley, finely chopped
  • salt and pepper


Prep time: 10 min
Cooking time: 30 min
  • Step 1

    Preheat oven to 200°C/Gas 6. Heat the oil in a roasting tray in the oven. In a pan of boiling water, cook the parsnips for 4 minutes and then drain. Toss in the hot oil to coat. Roast in the oven for 30-40 minutes, or until just tender. Toss with the harissa. Season the yoghurt, then drizzle over the parsnips and garnish with the parsley.

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