Five-a-day tagine

Five-a-day tagine

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(119 ratings)

Prep: 10 mins Cook: 35 mins

Easy

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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Ingredients

  • 4 carrots, cut into chunks
    Carrot

    Carrot

    ka-rot

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

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

    Parsnip

    par-snip

    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

    Honey

    huh-nee

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

Method

  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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annawestaway
19th Jul, 2012
4.05
I really like this - it's so easy and very tasty. I vary the vegetables depending on what I've got in, so today put in carrots, squash, aubergine, courgette and peppers. I also switched the apricots for dates today - really really good and a portion for the freezer too.
hannahkiwi
27th Jun, 2012
4.05
Went for raisins instead of apricots.
polly_vanalstyne
6th Jun, 2012
4.05
Used sweet potato instead of parsnips and prunes instead of apricots. Served over couscous cooked with a lamb stock cube. Went down a real treat with my husband. Will make this one again for sure.
kj2202
13th Apr, 2012
5.05
I put the spices on the vegetables instead (I was a bit out of it) and put sausages in there too, and never made the sauce, it was DELICIOUS. served wiath mash and spinach, eating the rest in a sandwich with hummus today. so good.
hannahspruijt
10th Apr, 2012
4.05
Yummy :) Tried it for a group of veggie friends who came over and was a bit concerned as I don't normally do new recipes for guests, but this was good and nice and simple for lots of people. The only things I would say are; needed an hour to cook the veg (and I didn't leave the chunks that big) and it could have done with more of the spices for my taste, and definitely lots of salt and pepper. Otherwise, very yummy with coriander and toasted almond couscous.
dave6376
29th Feb, 2012
5.05
I took a bit of a risk and made this for the first time when we had vegetarian guests. I needn't have worried - the recipe is straightforward and everybody pronounced it delicious. Like some other reviewers I'm not a great lover of parsnips but it's a "universal" recipe and it will be easy to substitute something else next time.
beckaanne90
27th Feb, 2012
5.05
Whole family enjoyed this. I did put a little extra water in near the end of cooking as it was getting a little dry. Froze and defrosted no probs and tasted even better!
suzannelewis
15th Feb, 2012
3.05
Tastes nice, but not strictly a tagine. Veggies weren't cooked sufficiently, so I put it all into a roasting tin and back into the oven for at least another half hour. Think it was probably in for closer to an hour and I still found the carrots hard. But it did have a good taste. Would modify this recipe if I were to cook it again.
glyniswyse
29th Jan, 2012
5.05
This was very nice served with couscous. I will be making it again but cutting down on the amount of apricots and maybe adding a sweet pepper instead of a parsnip. It's so easy to make and the portion size is very generous. Well worth a try.
glyniswyse
29th Jan, 2012
5.05
This was very nice served with couscous. I will be making it again but cutting down on the amount of apricots and maybe adding a sweet pepper instead of a parsnip. It's so easy to make and the portion size is very generous. Well worth a try.

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