Harissa & marmalade roasted roots

2 of 5-a-day carrots christmas fibre gluten free harissa marmalade parsnips vegan winter

N/A

Source

Ingredients

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

500g unpeeled baby carrots , ends trimmed

2 tbsp sunflower oil

1 tbsp rose harissa

3 tbsp thin-cut marmalade

Method

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.