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Harissa & marmalade roasted roots

Harissa & marmalade roasted roots

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A star rating of 4.3 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

These sticky, caramelised root veggies have a dollop of marmalade to bring a sweet fruity element and delicate rose harissa for a little heat

  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal153
fat6g
saturates1g
carbs19g
sugars13g
fibre8g
protein2g
salt0.2g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180Cfan/gas 6. Bring a large pan of salted water to the boil. Add the parsnips and carrots, cook for 2 mins, then drain and empty into a large roasting tin. Drizzle over the oil and season.

  • STEP 2

    Mix together the harissa and marmalade, then spoon over the veg and toss to coat. Roast for 45-50 mins until sticky and caramelised.

Goes well with

Recipe from Good Food magazine, December 2016

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Overall rating

A star rating of 4.3 out of 5.4 ratings
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