Five-a-day tagine

Five-a-day tagine

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(120 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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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.
6th Aug, 2013
Made this in the slow cooker for me and my friend who usually hates anything vegetarian but he absolutley loved it and so did I. One of my favourite recipes I've made so far!
3rd Apr, 2013
Found this very boring. Spices didn't seem to stand out. Only saving grace is my love of roast parsnips, picked them out and threw rest away.
2nd Apr, 2013
I love this recipe! I have substituted some veg for others ie aubergine for parsnips etc, and sometimes I've added chicken. It all works out lovely and such a versatile recipe. Tasty, healthy and easy to make. Love, love, love it!
4th Mar, 2013
Really tasty and easy. Possibly slightly sweet (and I have a sweet tooth!) so I just served in smaller portions.
3rd Mar, 2013
a very good recipe that went down very well even among the non vegetarians. goes very well with crusty bread or a blob of sour cream.
23rd Feb, 2013
A brilliant dish, I made it with cous cous and it was nice and filling and flavoursome. My whole family loved it and had extras! I roasted my vegetables for longer than the given time though. Very good dish, not very hard to make, very healthy, and very filling! I will definitely make it again.
14th Feb, 2013
we followed the slow cooker version and basically, it didn't work. Even left over night in the slow cooker on low it's still not right! We've had to throw the whole lot :( don't attempt this in a slow cooker!
17th Apr, 2015
I am cooking this dish for dinner, till now it looks ok nothing special. I swapped water with vegetable stock bait more healthier version. I have also swapped parsnips with mushrooms which smells delicious. Please give some more ideas as to make it spicier recipe because it is not a bad dish as long as you have not only sweet but sour or spicy taste in it.
17th Apr, 2015
I have just tasted it little bit and it is a flop recipe for me. No taste just sweet.


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