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Five a day tagine
4 carrots, cut into chunks
4 small parsnips, cut into chunks
3 red onions, cut into wedges
2 red peppers, chopped
400g can chopped tomatoes
2 tbsp olive oil
2 small handfuls soft dried apricots
2 tsp honey
1 tsp ground cumin, paprika, cinnamon and mild chilli powder
- Heat oven to 180C/gas 6. Scatter veg over a couple of baking trays, drizzle with half the oil, season, then rub the oil over the veg with your hands to coat. Roast for 30 mins until tender and beginning to brown.
- Meanwhile, fry the spices in the remaining oil for 1 min - they should sizzle and start to smell aromatic. Tip in the tomatoes, apricots, honey and a can of water. Simmer for 5 mins until the sauce is slightly reduced and the apricots plump, then stir in the veg and some seasoning. Serve with couscous or jacket potatoes.