Waitrose and Partners
Roasted parsnip wedges with harissa honey

Roasted parsnip wedges with harissa honey

Add this take on harissa roast veg to your Sunday lunch repertoire. The simple but effective glaze brings out the sweetness of caramelised parsnips and carrots.

Recipe by: Honey & Co

4 out of 5 stars(1) Rate this recipe
Gluten freeVegetarianHealthy2 of your 5 a day
  • Serves4
  • CourseSide
  • Prepare15 mins
  • Cook35 mins
  • Total time50 mins

Ingredients

  • 500g (4-5) parsnips, peeled
  • 400g (4-5) carrots, peeled
  • 4 tbsp olive oil
  • 1 orange (scrubbed), unpeeled and cut into quarters
  • 2 tsp cumin seeds
  • 2 tbsp rose harissa
  • 2 tbsp clear honey

Method

  1. Preheat the oven to 220°C, gas mark . Cut the veg into batons and put in a roasting tin. Toss with the oil and season, nestle in the orange quarters, then roast for 20 minutes.

  2. Remove the tin from the oven, then use tongs to carefully squeeze over the juice from the oranges. Sprinkle over the cumin seeds and roast for another 10 minutes.

  3. Bring a shallow kettle to the boil. Stir together the harissa, honey and 3 tbsp boiling water, pour over the veg, toss to coat, then return to the oven for a final 5 minutes. Serve on a platter, discarding the orange quarters and drizzling over any pan juices.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,487kJ/ 357kcals

Fat

21g

Saturated Fat

3.6g

Carbohydrates

32g

Sugars

24g

Fibre

11g

Protein

3.4g

Salt

0.5g

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Overall rating (4/5)

4 out of 5 stars1 rating