5-a-day tagine

5-a-day tagine

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(145 ratings)

Prep: 10 mins Cook: 35 mins


Serves 4

Get your day's vegetable quota all in one go. Great for feeding a group, or freeze portions

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal272
  • fat8g
  • saturates1g
  • carbs45g
  • sugars32g
  • fibre0g
  • protein7g
  • salt0.35g
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  • 4 carrots, cut into chunks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 small parsnips, or 3 large, cut into chunks



    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 3 red onions, cut into wedges
  • 2 red peppers, deseeded and cut into chunks
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp each ground cumin, paprika, cinnamon and mild chilli powder
  • 400g can chopped tomato
  • 2 small handfuls soft dried apricots
  • 2 tsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…


  1. Heat oven to 200C/fan 180C/gas 6. Scatter the veg over a couple of baking trays, drizzle with half the oil, season, then rub the oil over the veg with your hands to coat. Roast for 30 mins until tender and beginning to brown.

  2. Meanwhile, fry the spices in the remaining oil for 1 min – they should sizzle and start to smell aromatic. Tip in the tomatoes, apricots, honey and a can of water. Simmer for 5 mins until the sauce is slightly reduced and the apricots plump, then stir in the veg and some seasoning. Serve with couscous or jacket potatoes.

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Comments, questions and tips

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martin on food's picture
martin on food
29th Oct, 2018
I dont want to sound in anyway that this recipe is flawed, because it is not !. Heres what I learnt how to take it to the next level. keep the roots seperate and season all well when the cooking time has ended mix both together add the tinned tomatoes / 4 cloves of sliced fresh garlic( 1/2 can of water ) / apricots and 1 tbsp of ras el hanut also a good tablespoon of honey or two. Oven cook for another 20 min @gas 4. Add stock and season the couscous add juice of 1 lemon and the florets of 1 head of broccoli ( blanched ) and finally a handfull of roasted cashews. serve with greek yogurt with a sprinkle on sumac.
11th Mar, 2018
I certainly agree with the other comments about the amount of water. I used less than half a can! I like the spices and used hot chilli powder instead of mild. I think I will try the slow cooker method next time though.
29th Jan, 2018
Sauce - taste of cumin and chilli too strong (personal view) Roast slightly less long to keep vegetables crunchy
20th Oct, 2017
Hard to fault this recipe - make sure you have enough couscous!
8th Oct, 2017
Read through the comments and made some changes: courgette instead of parsnips, added a few small potatoes and only one red pepper. Put the root vegetables in the oven for 20 min before adding the rest, coated generously with olive oil. Left them while I made the sauce, overall the veg was in the oven for 50-60 min (lowered the temp after 40 min). Added a fresh chilli and a couple of cloves of garlic, along with a bit of muscat. Made sure to be generous with the spices. Only half a can of water and that was ample, even for the extra vegetables I was using. One teaspoon honey and switched the apricots to dates. Made this with the intention of eating for the rest of the week and am looking forward to having it with some couscous later, just ate it as is now and it was delicious! A squeeze of lemon juice at the end really makes a difference too!
22nd Sep, 2017
This dish is just too sweet! The sweetness also clashes with the root vegetables.
27th Jul, 2017
Don't forget the can of water in the slow cooker
20th Jul, 2017
Made this last week and it's so tasty (with alterations)! I have to confess I did add a load of extra spices just from googling "tagine" and seeing what I had lying around in the cupboard and I also added courgette as we had some leftover. Also as others have said this definitely doesn't need as much water as it says so I ended up reducing it for much longer than the recipe said - in future I'd either just add half a can of water or maybe even a dribble. With amendments it's amazing and you really don't miss meat from this dish at all. We served with some crusty bread which was great for soaking up the extra sauce.
Ann Winsper
30th Apr, 2016
Quick easy and tasty. Both my hubby and I really enjoyed this and for 2 meat eaters that's saying somethin. Will be having this again.
18th Jan, 2016
I thought this was awful. Far too sweet, I feel quite sick after a small portion. My sweet toothed husband hated it too. I made it in the slow cooker exactly as described above and it smelled lovely when I arrived home from work and the textures worked well, but the flavours just weren't for me. I did notice that many reviewers who rated this highly had basically swapped out most of the ingredients and that should have told me all I needed to know.


7th Jun, 2016
How would you suggest freezing this?
6th Jan, 2016
This sounds very interesting, but isn't there a mistake in the nutritional info regarding fibre & protein? It must have some fibre, with so many veggies, and 7g protein sounds a lot to me, for something that doesn't even contain chickpeas (recommended in a number of comments). Could you please check this? Thank you in advance.
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