Tagine “5 Servings of Vegetables per Day”

• carrot↗4

  cut into large pieces

• small parsnips4

  or 3 large, cut into large pieces

• red onion↗3

  cut into wedges

• red bell pepper↗2

  remove seeds and cut into large pieces

• olive oil↗2 ст. л. tbsp
• ground cumin↗1 ч. л. tsp

  paprika, ground cinnamon, mild chili pepper

• canned chopped tomatoes↗400г g
• small handfuls of soft dried apricots2
• honey↗2 ч. л. tsp

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (convection) or 180 °C (gas 6). Spread the vegetables on two trays, drizzle with half the olive oil, sprinkle with spices, then rub the oil over the vegetables by hand so they are evenly coated. Roast for 30 min until the vegetables are tender and lightly browned.

2. 2

   While the vegetables roast, toast the spices in a dry pan with the remaining oil for 1 min until they sizzle and release their aroma. Add the tomatoes, dried apricots, honey and a can of water. Simmer for 5 min until the sauce reduces slightly and the apricots swell. Then add the roasted vegetables and a little more spices. Serve with couscous or oven‑roasted potatoes.