Five-a-day tagine

Five-a-day tagine

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(118 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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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 Apr, 2014
Just eaten this for our dinner. I added a courgette, swapped out 1 red pepper for a green one to give it some overall colour, cut back to 1 carrot and replaced the other with a portion of butternut squash. Cooked it in the slow cooker so the flavours and spices developed in the juices, well worth it! We're not vegetarians but enjoy having a meat free day every week. Served it with herby couscous, totally stuffed but worth evey calories, give it a go using all the spices and swap the mild chilli for 1/2 tsp of hot, it gives a pleasant kick. Just the two of us but healthy appetites but good for us
10th Mar, 2014
I love this recipe and I'm not even vegetarian! The flavours are amazing! I keep coming back to this recipe when I fancy something flavoursome, wholesome, and healthy!
3rd Mar, 2014
Just made this using half quantities and it would feed two easily. I roasted the veg and found the root veg took much longer than the 30 minutes suggested so I'll part boil those before roasting next time. It was pretty tasty but as a main course I felt it could do with more sauce and also some form of protein: e.g. chicken; or chickpeas for a vegetarian option.
Harrysu's picture
25th Jan, 2014
My daughter recently cooked this for our weekly family get together and a huge hit with us all! I loved the apricots, honey and various root veg, great combination, but you could use a variety of veg to suit your tastes, she served it with couscous and lightly toasted pitta bread, fab! Would definitely recommend and can`t wait to cook this myself.
14th Jan, 2014
I am a little bit very disappointed
14th Jan, 2014
Very disappointing.
30th Oct, 2013
Makes a seriously huge amount! Even if I had halved it, it would have been a LOT for 2 people! Very nice, a bit sweet- I reduced the sauce a little too much, which was a shame as then it didn't have enough juice to it once I served it on top of cous-cous. Very nice though, and I will certainly make again, varying the veg and using dates as someone else has suggested. Healthy and aromatic! Nice for autumn.
16th Sep, 2013
Bit of a mixed opinion on this. The sauce was lush, especially with all the apricots - I chucked in some pomegranite molasses too for good measure. The veg was alright, but next time I make this I'll definitely be swapping out the roots for things like aubergine and courgette. I'd like to throw in some chickpeas too for a bit of protein. Overall, I'm glad I tried this recipe and will be using it as a base for other meals in future, but don't think I'll make it as stated again.
24th Aug, 2013
Sorry, but didn't like this at all. It had flavour and was spicy (we added fresh chilli and harissa paste) but think it was an overload on root vegetables which gave it an non-enjoyable earthy flavour. Halving it still made more than enough for two.


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