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Harissa & marmalade roasted roots

These sticky, caramelised root veggies have a dollop of marmalade to bring a sweet fruity element and delicate rose harissa for a little heat

  • Prep: 5 mins
    Cook: 55 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 153
  • Carbohydrates 19
  • Saturated Fat 1
  • Sugar 13
  • Protein 2
  • Fat 6
  • Fibre 8
  • Salt 0.2

Nutrition per serving

  • Calories 153
  • Carbohydrates 19
  • Saturated Fat 1
  • Sugar 13
  • Protein 2
  • Fat 6
  • Fibre 8
  • Salt 0.2

Ingredients

  • 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

Method

  1. 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.

  2. Mix together the harissa and marmalade, then spoon over the veg and toss to coat. Roast for 45-50 mins until sticky and caramelised.

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