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Harissa & marmalade roasted roots

Name: Harissa & marmalade roasted roots
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 6
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

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

1 hr total 5 min prep 55 min cook 6 153 cal

Ingredients

6 serv.

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

Instructions

Tap a step to mark it done

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.