Get your day’s vegetable quota all in one go. Great for feeding a group, or freeze portions
Prep:10 mins
Serves 4
4 carrots, cut into chunks4 small parsnips, or 3 large, cut into chunks3 red onions, cut into wedges2 red peppers, deseeded and cut into chunks2 tbsp olive oil1 tsp each ground cumin, paprika, cinnamon and mild chilli powder400g can chopped tomato2 small handfuls soft dried apricots2 tsp honey
STEP 1Heat oven to 200C/fan 180C/gas 6. 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. Roast for 30 mins until tender and beginning to brown.STEP 2Meanwhile, fry the spices in the remaining oil for 1 min – they should sizzle and start to smell aromatic. Tip in the tomatoes, apricots, honey and a can of water. Simmer for 5 mins until the sauce is slightly reduced and the apricots plump, then stir in the veg and some seasoning. Serve with couscous or jacket potatoes.
