Harissa & Marmalade Roasted Roots
A simple, flavorful recipe featuring tender parsnips and carrots caramelized to perfection with a touch of Folláin Seville marmalade. Perfect for family dinners or special occasions!
Prep time: 10mins
Cooking time: 50mins
Serves: 4
Recipe is great with...
Traditional Recipe
Seville Thin Cut Orange Marmalade - traditional recipe
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500g unpeeled baby/small/chopped parsnips ends trimmed.500g unpeeled baby/small/chopped carrots, ends trimmed2 tbsp sunflower Oil3 tbsp Seville Marmalade1 tbsp Rose Harissa
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- Preheat your oven to 200°C (180°C fan) or gas mark 6.
- Bring a large pan of salted water to the boil. Add the parsnips and carrots, cook for 2 minutes, then drain and transfer to a large roasting tin.
- Drizzle over the sunflower oil and season to taste.
- In a small bowl, mix the rose harissa with the Seville marmalade.
- Spoon the mixture over the vegetables and toss to coat them evenly.
- Roast in the oven for 45-50 minutes, stirring occasionally, until the vegetables are sticky and caramelised
Ingredients
- 500g unpeeled baby/small/chopped parsnips ends trimmed.
- 500g unpeeled baby/small/chopped carrots, ends trimmed
- 2 tbsp sunflower Oil
- 3 tbsp Seville Marmalade
- 1 tbsp Rose Harissa
Method
- Preheat your oven to 200°C (180°C fan) or gas mark 6.
- Bring a large pan of salted water to the boil. Add the parsnips and carrots, cook for 2 minutes, then drain and transfer to a large roasting tin.
- Drizzle over the sunflower oil and season to taste.
- In a small bowl, mix the rose harissa with the Seville marmalade.
- Spoon the mixture over the vegetables and toss to coat them evenly.
- Roast in the oven for 45-50 minutes, stirring occasionally, until the vegetables are sticky and caramelised
