Five-A-Day Vegetable Tagine

• 4 carrots, cut into chunks
• 3 parsnips, cut into chunks
• 3 red onions, cut into wedges
• 2 red peppers, deseeded and cut into chunks
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon chili powder
• 14 ounces chopped tomatoes
• 2 ounces dried apricots, soaked to make soft
• 2 teaspoons honey
• salt and pepper

1. Heat oven to 400F
2. Scatter the veg over a couple of baking trays, drizzle with half the oil, season, then rub the oil over the veg with your hands to coat.
3. Roast for 30 mins until tender and beginning to brown.
4. Meanwhile, fry the spices in the remaining oil for 1 min - they should sizzle and start to smell aromatic.
5. Tip in the tomatoes, apricots, honey and a can of water.
6. Simmer for 5 mins until the sauce is slightly reduced and the apricots plump, then stir in the veg and some seasoning.
7. Serve with couscous or jacket potatoes.

carrots, parsnips, red onions, red peppers, olive oil, ground cumin, paprika, ground cinnamon, chili powder, tomatoes, honey, salt

Taken from www.food.com/recipe/five-a-day-vegetable-tagine-356003 (may not work)