Vegetable tagine
Chef DefneKitchen Studio chef · October 17, 2026Roasted root vegetables and peppers go into a spiced tomato and apricot sauce. It feeds a crowd, and portions freeze well.
Calories are an AI estimate, for information only.
Ingredients · 9
4 servingsTap what you already have; add the rest to your list in the app with one tap.
- CarrotsCut into chunks4
- ParsnipsCut into chunks4
- Red onionsCut into wedges3
- Red peppersDeseeded, cut into chunks2
- Olive oil2 tbsp
- Ground cumin, paprika, cinnamon and mild chilli powderEach1 tsp
- Tomatoes (canned)Chopped400 g
- Soft dried apricots2
- Honey2 tsp
Method · 3 steps
- 1
Set the oven to 200°C (180°C fan). Spread the carrots, parsnips, onions and peppers across two baking trays, drizzle with half of the oil, season, and rub it in with your hands. Roast for 30 minutes until tender and starting to brown.
- 2
At the same time, cook the spices for 1 minute in the leftover oil, until they sizzle and smell fragrant. Add the apricots, honey, tomatoes and a can's worth of water, and simmer for 5 minutes until the sauce thickens a little and the apricots plump up.
- 3
Stir in the roasted vegetables and season. Serve with couscous or baked potatoes.
