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5-a-day tagine

5-a-day tagine

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(125 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 Sep, 2012
Delicious. Used to doubt tagines but this has converted my boyfriend and me!
31st Aug, 2012
so delicious! I prefer using dates to apricots
26th Aug, 2012
One of our favourite winter staples, so tasty and certainly helps kick start your bowel. Mostly i have served this for myself and my son, it means there is leftover and we can have another night, just as tasty, make with fresh couscous.
19th Jul, 2012
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.
27th Jun, 2012
Went for raisins instead of apricots.
6th Jun, 2012
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.
13th Apr, 2012
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.
10th Apr, 2012
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.
29th Feb, 2012
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.
27th Feb, 2012
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!


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