Harissa-roasted parsnips with yogurt dressing

This vegetarian, middle-eastern inspired recipe is great as a side dish with roasted meats.

  • Preparation time: 10 minutes
  • Cooking time: 50 minutes
  • Total time: 1 hour

Serves: 4 as a side


750g small parsnips, halved lengthways
3 tbsp sunflower oil
2 tbsp Cooks' Ingredients Ruby Rose Harissa
150ml natural yogurt
1 clove garlic, crushed
2 preserved lemons, flesh discarded and skin finely chopped
25g pack fresh flat-leaf parsley, leaves only, roughly chopped


  1. Preheat the oven to 200°C, gas mark 6.  Bring a large pan of water the boil.  Add the parsnips, bring back to the boil and cook for 5 minutes.  Drain and refresh under cold running water.  Tip into a dry, clean tea towel and gently pat dry.
  2. Pour the oil into a large roasting tin and place in the oven for 5 minutes, until hot.  
  3. Meanwhile, put the harissa into a large bowl and gently toss through the parsnips until coated.  Tip into the hot oil and roast for 20-25 minutes, until crispy and golden.
  4. Place the yogurt in a small bowl, add the garlic and season generously.  Put the parsnips onto a serving plate and drizzle the yogurt dressing over.  Scatter over the preserved lemons and parsley to serve.