Sticky roasted parsnips, tossed in a cranberry and hoisin glaze – a classic Christmas side, with a bit of a Chinese twist. The glaze combines cranberry sauce, hoisin, chilli, Sichuan peppercorns and a host of delicious store cupboard staples. The sticky roasted parsnips are served over whipped tahini, which is optional but recommended.
Table of Contents
- Introduction
- Key Ingredients
- Traditional British Christmas
- Nutritional Benefits of Parsnips
- Preparing the Parsnips
- What are Sichuan Peppercorns?
- Good Quality Tahini is Key
- Serving Suggestions
Introduction
These Chinese-inspired sticky roasted parsnips are a delightful twist on a traditional British Christmas side dish. This recipe brings together the classic flavours of roasted parsnips with a vibrant, sticky glaze that incorporates cranberry sauce, hoisin, chilli, and Sichuan peppercorns. The optional whipped tahini adds a creamy, nutty finish that beautifully complements the sweet and spicy parsnips. Perfect for festive meals or as a unique addition to any roast dinner, this dish is sure to impress. Let’s dive into the ingredients and the steps to create this festive treat.
Key Ingredients
- Parsnips: The star of the dish, offering a sweet, earthy flavour and a tender texture when roasted.
- Extra-Virgin Olive Oil: Used for roasting the parsnips, adding a rich flavour.
- Cranberry Sauce: A British roast dinner classic, which adds a sweet and tangy element to the glaze.
- Hoisin Sauce: Brings a sweet and savoury depth to the glaze.
- Rice Vinegar: Adds acidity and balances the sweetness of the glaze.
- Honey or Agave Nectar: Provides a touch of sweetness and helps caramelise the parsnips.
- Chilli Flakes: Add a bit of heat to the glaze.
- Sichuan Peppercorns: Introduce a unique, numbing spice.
- Fresh Ginger: Adds a warm, aromatic flavour.
- Orange Juice: Adds a citrusy brightness to the glaze.
- Pecans: Offer a crunchy texture and nutty flavour to finish the dish.
- Tahini: Adds a rich, nutty flavour and creamy texture to the optional whipped tahini.
Traditional British Christmas
Christmas is a big celebration in my family, as is our Christmas lunch. Different families have their own traditions, but in the UK, a British Christmas meal is often a hearty feast centred around a roast meat such as turkey or beef (we love turkey), accompanied by a variety of side dishes such as roast potatoes, carrots, and gravy. Among these, parsnips hold a special place. Their natural sweetness is enhanced by roasting, making them a perfect complement to savoury mains. Cranberry sauce, another festive staple, is typically served with turkey, adding a tart and sweet contrast to the rich meat.
This sticky roasted parsnips recipe combines these beloved elements with a Chinese twist, creating a unique and flavourful dish that stands out on any Christmas table.
Nutritional Benefits of Parsnips
Parsnips are not only delicious but also packed with nutrients. They are a good source of dietary fibre, which aids in digestion and helps maintain a healthy gut. Parsnips are also rich in vitamins and minerals, including vitamin C, vitamin K, and folate. Their natural sweetness comes from complex carbohydrates that provide a slow release of energy, making them a healthy addition to your diet. Including parsnips in your meals can boost your nutrient intake while adding a tasty and satisfying element to your dishes.
Preparing the Parsnips
Preparing parsnips for roasting is straightforward. Start by cutting off the tops and tails before slicing them into quarters. If they are on the smaller side, simply halve them. This ensures even roasting and allows the parsnips to develop a tender interior and crispy exterior. Try to make your slices even, or some pieces might end up under-or over-cooked.
Toss the parsnips in extra-virgin olive oil, season with salt and pepper, and roast until just tender, which usually takes about 30 minutes, though this depends on the size of your parsnips. The final roasting step with the glaze further enhances their flavour and adds a sticky, caramelised coating.
What are Sichuan Peppercorns?
Sichuan peppercorns are a staple in Chinese cuisine, particularly in Sichuan province. Unlike black peppercorns, they are not hot or pungent. Instead, they have a unique citrusy flavour and produce a tingling, numbing sensation on the tongue. This distinctive quality adds an intriguing layer of complexity to dishes. In this sticky roasted parsnips recipe, Sichuan peppercorns enhance the glaze, balancing the sweetness of the cranberry sauce and the warmth of the ginger and chilli flakes.
Good Quality Tahini is Key
It’s optional, but the whipped tahini is an amazing addition. Tahini is a paste made from ground sesame seeds. High-quality tahini is smooth, pourable, and balanced in flavour, without the bitterness or grittiness found in lower-quality versions. For the best results, I would avoid supermarket own-brands and instead opt for Middle-Eastern brands such as Baracke, Al Nakhil, Al Taj, or Belazu. These brands produce tahini that is rich and creamy, making it perfect for creating a luscious sauce to accompany the roasted parsnips. The whipped tahini adds a luxurious element to the dish, balancing the sweet and spicy flavours with its nutty richness.
Serving Suggestions
These Chinese-inspired sticky roasted parsnips can be served as a side dish or a vegetarian main. Pair them with a festive roast for a complete Christmas meal or serve them alongside other roasted vegetables for a colourful and flavourful vegetarian feast. The optional whipped tahini adds a creamy element that balances the spicy and sweet flavours. For an added crunch, sprinkle chopped pecans over the top just before serving. This dish is sure to impress your guests with its unique blend of flavours and textures.
For more Christmas recipes, check out my Christmas Recipe Collection, where you’ll find a curated selection of festive recipes, perfect for the holiday season. From indulgent mains and comforting sides to delightful desserts and warming drinks, each recipe is crafted to bring joy to your Christmas celebrations.
Sticky Roasted Parsnips with Cranberry and Hoisin
A classic Christmas side, with a bit of a Chinese twist. It’s all about the sticky glaze, which combines cranberry sauce with hoisin, chilli, Sichuan peppercorns and a host of delicious store cupboard staples. The whipped tahini is optional as the parsnips are delicious on their own, but it really does round out the dish.
- Prep Time: 10 minutes
- Total Time: 50 minutes
- Yield: 6 1x
Ingredients
- 500g parsnips
- extra-virgin olive oil
- 2 tbsp cranberry sauce
- 2 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 1 tbsp honey or agave nectar
- 1 tsp chilli flakes
- 1 tsp sichuan peppercorns, crushed
- 1 tsp freshly grated ginger
- 1 orange, juice
- small handful pecans, finely chopped
For the whipped tahini (optional):
- 100g good-quality tahini (see Notes)
- 2 tbsp toasted sesame oil
- 75ml cold water
Instructions
- Heat your oven to 220°C / fan 200°C. Top, tail and quarter the parsnips. If they’re on the smaller side, halve them instead.
- Place the parsnips in a large roasting tin. Drizzle with extra-virgin olive oil, season with salt and pepper and toss to coat. Roast, tossing once halfway through, for 30 minutes, or until just tender. Note: the roasting time is entirely dependent on the size of the parsnips, so focus on checking for doneness rather than specific time instructions.
- Meanwhile, place the cranberry sauce, hoisin sauce, rice vinegar, honey, chilli flakes, Sichuan peppercorns, ginger and orange juice in a bowl and whisk to combine.
- Add half of the glaze to the parsnips and toss to coat. Return to the oven and roast for a further 10 to 15 minutes, or until lightly caramelised.
- Whisk the tahini and toasted sesame oil until smooth, then add the water and whisk again until smooth. It will split and look like it won’t emulsify but trust the process! After a couple of minutes, it will come together in a thick, creamy sauce. Season with salt, to taste, whisk again to combine and set aside.
- Just before serving, bring the rest of the glaze to a boil in a small saucepan.
- To serve, spread the whipped tahini onto a large plate. Top with the sticky parsnips and finish with the rest of the glaze and pecans for crunch – enjoy.
Notes
Not all tahini is created equal. Poor-quality tahini is thick, clumpy, gritty, and bitter. Good-quality tahini is smooth, pourable and balanced, not bitter. Where possible, I recommend avoiding supermarket own-brand tahini and opting for Middle-Eastern versions instead. Some of my favourite tahini brands are Baracke, Al Nakhil, Al Taj and Belazu.
