Harissa & marmalade roasted roots

Harissa & marmalade roasted roots

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(4 ratings)

Prep: 5 mins Cook: 55 mins


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

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal153
  • fat6g
  • saturates1g
  • carbs19g
  • sugars13g
  • fibre8g
  • protein2g
  • salt0.2g


  • 500g unpeeled baby parsnips (or small parsnips), ends trimmed, any larger ones cut in half lengthways



    The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…

  • 500g unpeeled baby carrots, ends trimmed
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 tbsp rose harissa



    This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…

  • 3 tbsp thin-cut marmalade


  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.

  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.

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Comments, questions and tips

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26th Dec, 2016
Couldn't find rose harissa so sprinkled chilli powder on instead before roasting. Quick and easy to do and tasty.
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