Harissa & marmalade roasted roots
- Preparation and cooking time
- 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
- 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.