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