Christmas red cabbage
This classic side can be made up to two days in advance. For maximum flavour, cook the cabbage down really well over a low heat until it's really sticky
Harissa & marmalade roasted roots
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 500g unpeeled baby parsnips(or small parsnips), ends trimmed, any larger ones cut in half lengthways
- 500g unpeeled baby carrotsends trimmed
- 2 tbsp sunflower oil
- 1 tbsp rose harissa
- 3 tbsp thin-cut marmalade
Nutrition: per serving
- kcal153
- fat6g
- saturates1g
- carbs19g
- sugars13g
- fibre8g
- protein2g
- salt0.2g
Method
step 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.
step 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.
