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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
