Harissa & marmalade roasted roots

• unpeeled baby parsnips500g g

  (or small parsnips), ends trimmed, any larger ones cut in half lengthways

• unpeeled baby carrots500g g

  ends trimmed

• sunflower oil↗2 tbsp tbsp
• rose harissa↗1 tbsp tbsp
• thin-cut marmalade↗3 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 200C/180Cfan/gas 6. Bring a large pan of salted water to the boil. Add the parsnips and carrots, cook for 2 mins, then drain and empty into a large roasting tin. Drizzle over the oil and season.

2. 2

   Mix together the harissa and marmalade, then spoon over the veg and toss to coat. Roast for 45-50 mins until sticky and caramelised.