Harissa & Marmalade Roasted Roots Recipe

Introduction

This Harissa & Marmalade Roasted Roots recipe combines spicy and sweet flavors to create a deliciously sticky and caramelized vegetable side dish. Perfect for adding a burst of warmth and color to your meal, it transforms simple parsnips and carrots into something truly special.

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

Instructions

1. Step 1: Heat the oven to 200°C (180°C fan)/gas mark 6. Bring a large pan of salted water to the boil.
2. Step 2: Add the parsnips and carrots to the boiling water and cook for 2 minutes. Drain well and transfer to a large roasting tin.
3. Step 3: Drizzle the sunflower oil over the vegetables and season with salt and pepper. Toss to coat evenly.
4. Step 4: In a small bowl, mix together the rose harissa and marmalade until combined.
5. Step 5: Spoon the harissa and marmalade mixture over the vegetables and toss again to coat thoroughly.
6. Step 6: Roast in the oven for 45–50 minutes, until the roots are tender, sticky, and caramelized. Stir once or twice during cooking to ensure even coating.

Tips & Variations

• If you prefer less heat, reduce the harissa to 1 teaspoon or substitute with a mild chili paste.
• Try adding other root vegetables like sweet potatoes or beetroot for extra color and flavor.
• Use orange marmalade for a bright citrus note, or try lemon marmalade for a sharper taste.

Storage

Store any leftover roasted roots in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of water if necessary to prevent drying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peeled parsnips and carrots instead?

Yes, you can peel the vegetables if you prefer, but leaving the skins on helps retain nutrients and adds texture after roasting.

Is rose harissa spicy?

Rose harissa typically has a moderate heat level with fragrant floral and smoky notes. You can adjust the amount to suit your spice preference or choose a milder version if needed.

Harissa & Marmalade Roasted Roots Recipe

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★★★★★

4.6 from 144 reviews

• Author: Luna
• Total Time: 1 hour
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A flavorful and vibrant roasted root vegetable dish featuring baby parsnips and carrots glazed with a spicy rose harissa and sweet marmalade mixture. This easy-to-make recipe offers a perfect balance of heat and sweetness, resulting in sticky, caramelized vegetables that make a delightful side for any meal.

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Ingredients

Scale 1x2x3x

Vegetables

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

Glaze and Seasoning

• 2 tbsp sunflower oil
• 1 tbsp rose harissa
• 3 tbsp thin-cut marmalade
• Salt (to taste for boiling water and seasoning)

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Instructions

1. Preheat Oven and Prepare Vegetables: Heat the oven to 200°C (180°C fan/gas mark 6). While the oven is warming, bring a large pan of salted water to a boil. This will help partially cook the vegetables before roasting.
2. Blanch the Vegetables: Add the trimmed parsnips and carrots to the boiling water and cook for 2 minutes. This step softens the roots slightly, ensuring tender results after roasting.
3. Drain and Arrange: Drain the vegetables thoroughly and transfer them to a large roasting tin. Drizzle with sunflower oil and season with salt to taste. Toss to coat evenly.
4. Prepare the Harissa-Marmalade Glaze: In a small bowl, mix together the rose harissa and thin-cut marmalade until well combined. This mixture will create a sticky, spicy-sweet glaze.
5. Coat Vegetables: Spoon the harissa and marmalade mixture over the parsnips and carrots in the roasting tin. Toss everything to coat the vegetables evenly with the glaze.
6. Roast: Place the roasting tin in the preheated oven and roast for 45-50 minutes, tossing the vegetables halfway through if desired. Roast until the vegetables are tender, caramelized, and sticky.
7. Serve: Remove from the oven and serve warm as a flavorful side dish.

Notes

• You can substitute rose harissa with regular harissa or other chili pastes, but this will alter the flavor slightly.
• Thin-cut marmalade works best for even coating; chunky marmalade may not spread as smoothly.
• Blanching the vegetables first ensures they cook evenly and remain tender inside.
• For a vegan option, ensure that the marmalade used contains no gelatin or animal-derived ingredients.
• To enhance caramelization, you can increase oven temperature slightly in the last 5 minutes or use the grill function briefly, but watch carefully to prevent burning.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: Mediterranean

Keywords: roasted roots, harissa carrots, marmalade glaze, roasted parsnips, vegetable side dish, Mediterranean recipe, sticky roasted vegetables