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Help centreSticky Harissa Roast Parsnips with Tahini
Looking for a new way to serve roast parsnips? These sticky harissa parsnips bring a sweet, smoky kick to a familiar favourite. Perfect as part of a festive spread, alongside your favourite grain dishes or as a colourful addition to a midweek meal. Tender parsnips are coated in a rose harissa and maple glaze, with cumin and smoked paprika adding warmth and a splash of balsamic vinegar balancing the sweetness. Roasted until beautifully caramelised, they're finished with a creamy lemon tahini dressing, crunchy toasted seeds and almonds, juicy pomegranate and fresh herbs.
Easy to prepare and packed with contrasting flavours and textures, they're a delicious way to make the most of seasonal veg. Plus, with 7.9g of fibre per serving, they're a tasty way to add more fibre to your plate as well as a source of folate and vitamin C.
| Per | Per serving (¼ recipe) |
|---|---|
| Energy (kcal) | 407 kcal |
| Fat | 28g |
| of which saturates | 3.6g |
| Carbohydrates | 26g |
| of which sugars | 17g |
| Fibre | 7.9g |
| Protein | 8.3g |
Method
Step 1
Preheat the oven to 200°C fan. Peel the parsnips and cut them into large, even-sized wedges so they cook evenly.
Step 2
In a large bowl, mix the olive oil, rose harissa, maple syrup, ground cumin, smoked paprika, balsamic vinegar and water until well combined.
Step 3
Add the parsnip wedges to the bowl and toss thoroughly until evenly coated in the harissa glaze. Season with salt and black pepper.
Step 4
Spread the parsnips across a large baking tray in a single layer, leaving a little space between the pieces to help them roast and caramelise rather than steam.
Step 5
Roast for 30–35 minutes, turning the parsnips halfway through cooking. They should be tender in the middle, lightly caramelised and sticky around the edges.
Step 6
Meanwhile, make the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, maple syrup and ground cumin. Gradually add the warm water, one tablespoon at a time, whisking until smooth and easy to drizzle. Season with a pinch of salt. Add a little extra water if needed to reach your preferred consistency.
Step 7
Place a dry frying pan over a medium heat. Add the pumpkin seeds and flaked almonds and toast for two to three minutes, stirring regularly, until lightly golden and fragrant. Remove from the heat and set aside.
Top tip: Tip: seeds and almonds can burn quickly, so keep a close eye on them.
Step 8
Transfer the roasted parsnips to a serving dish. Drizzle generously with the tahini dressing, then scatter over the toasted pumpkin seeds, flaked almonds and pomegranate seeds.
Step 9
Finish with the chopped parsley and mint and serve warm. For the best texture, add the dressing and toppings just before serving so the parsnips stay sticky and the seeds and nuts retain their crunch.
Ingredients
For the sticky harissa parsnips
500g parsnips, peeled and cut into large wedges
1 tbsp H&B Olive Oil
2 tbsp rose harissa
1½ tbsp maple syrup
½ tsp ground cumin
½ tsp smoked paprika
1 tsp balsamic vinegar
1 tbsp water
Salt and black pepper
For the tahini dressing
50g tahini
Juice of ½ lemon
1 tsp maple syrup
½ tsp ground cumin
2–3 tbsp warm water
Pinch of salt
To finish
40g pomegranate seeds
2 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
Roast parsnips FAQs
These sticky harissa parsnips pair beautifully with couscous, quinoa or a simple grain bowl for a more substantial meal. They're also a delicious addition to a butter bean salad or lentil tabbouleh salad. For something more relaxed, serve them with warm flatbreads to scoop up the creamy tahini dressing, or alongside hummus and other roasted vegetables as part of a colourful sharing spread.
Absolutely – carrots, sweet potatoes and butternut squash all work well with the sweet, smoky harissa glaze. You could also use regular potatoes, although they won't have quite the same natural sweetness. Simply cut your chosen vegetables into even-sized wedges and roast until tender and caramelised, adjusting the cooking time as needed. Finish with the tahini dressing, toasted seeds, almonds, pomegranate and fresh herbs as usual.
Yes, these parsnips work well in an air fryer and can cook a little faster than in the oven. Toss the parsnips in the harissa glaze as directed, then air fry at 180°C for around 18–25 minutes, shaking the basket halfway through, until tender and caramelised. Cook in batches to avoid overcrowding and keep an eye on them towards the end, as the maple syrup can brown quickly. Finish with the tahini dressing and toasted toppings just before serving.
Absolutely – to save time, you can peel and chop the parsnips a day ahead, storing them in an airtight container in the fridge. You can also prepare the tahini dressing and toast the nuts and seeds in advance, keeping everything separate until you're ready to serve. For the best flavour and texture, roast the parsnips fresh and add the dressing and toppings just before serving.
