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Roasted parsnips with harissa recipe image

Print Roasted parsnips with harissa

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 & cut into batons
  • 3 tbsp olive oil
  • 2 tbsp harissa
  • 100ml yoghurt
  • Small handful of fresh parsley, finely chopped
  • Salt & pepper


  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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