Five-a-day tagine

Five-a-day tagine

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(116 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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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.
11th Jan, 2016
We love this recipe and have made it lots of times! I've made it for visitors, who all enjoyed it too. Tips - Replace parsnip with courgette, otherwise it's too stodgy - Only use half a can of water, or it's too runny - Make it into a soup by cutting up the veg into smaller pieces, and using the full can of water
17th Sep, 2015
Delicious! We modified the recipe by using aubergine and courgettes instead of root veg and it worked very well. We added garlic and fresh chillies too and omitted the apricots and halved the honey. Serve with flat bread or naan, it's a surprisingly tasty vegetarian dish.
21st Jun, 2015
I didn't follow the recipe, but used it as a base to improvise with. I used whatever veg I had lying around, roasted that in the oven and made the sauce, but with more tomato, more spices and some stock. Added chickpeas as well. Delicious - just keep tasting until it's right.
2nd Mar, 2015
This was delicious. The taste of the individual ingredients went so well together. I will make it again but will make more as there was only just enough for four of us.
Souffle12's picture
18th Feb, 2015
I made this for my family, and my dad loves getting his 5 a day - so glad I found this recipe! Though you don't need so much water, add it a bit at a time to get the right consistency.
15th Feb, 2015
I made this recipe tonight and enjoyed it thanks to the tips from others below. I removed the parsnips and carrots from the recipe and added courgette, a yellow pepper, chickpeas and most importantly a table spoon of harrisa paste. I served it with quinoa to make it gluten free.
2nd Feb, 2015
This is lovely but don't add a full can of water, just add it as you need it or the sauce becomes too watery!
1st Jul, 2014
I love this dish, it's quick and you can throw in any left over veg you have in the fridge. I would say add spices to taste, depends if you like a kick or not. Serve with cous cous.


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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