In association with
5-a-day tagine

5-a-day tagine

  • 1
  • 2
  • 3
  • 4
  • 5
(123 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
30th Jan, 2013
Yummy yummy yummy, a really easy and tasty dish. I added chicken and some garlic and served with rice. will defo make again
8th Jan, 2013
Very easy hit all round
27th Nov, 2012
My husband pulled his face at the thought of all this veg but when I served it with a steak he soon changed his mind - this is a delicious dish and one that my husband has now requested I do again.
26th Nov, 2012
I have made this twice in the crockpot (slow cooker) and it's amazing BUT it's not great teh day it's cooked. Becasue the slow cooker doesn't allow the escape of any moisture the veggies are more like boiled than roasted. So what I've done both times is a huge batch (5 x the recipe) and then over the next few days put some of the cooked veggies back into the slow cooker with a piece of meat. I've done it with chicken, turkey and lamb, anything will work provided the meat has a bone. The result is an amazing dish of meat and roast veggies with the most incredible flavour and texture. it's a brilliant way to get people to eat their veggies and tons of them as these are just gorgeous. I also omit the apricots and add some chili but that's just personal preference.
15th Nov, 2012
Have made this a few times, and it's quick, wholesome and very tasty. It freezes well too and you can easily substitute other vegetables or dried fruits. I sometimes add a little stock to try and reduce the sweetness, as it may be a little sweet for everyone's taste.
14th Oct, 2012
Surprisingly tasty! I only really made this because of the ingredients I had in. I substituted the parsnips for butternut squash. My husband doesn't like apricots but loved them in this recipe! It was so simple to make - it was just the chopping that took time.
4th Oct, 2012
Accidentally used too much chilli and skipped the apricots so was a bit too spicy. Made this in the slow cooker, and had to stir it very well to get the sauce mixed and it needs a bit of salt, but made a delicious lunch with couscous.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.