500g unpeeled baby parsnips (or small parsnips), ends trimmed, any larger ones cut in half lengthways
500g unpeeled baby carrots, ends trimmed
2 tbsp sunflower oil
1 tbsp rose harissa
3 tbsp thin-cut marmalade
Heat oven to 200C/180Cfan/gas 6. Bring a large pan of salted water to the boil. Add the parsnips and carrots, cook for 2 mins, then drain and empty into a large roasting tin. Drizzle over the oil and season.
Mix together the harissa and marmalade, then spoon over the veg and toss to coat. Roast for 45-50 mins until sticky and caramelised.