Harissa & Chipotle Honey Root Vegetable Bake recipe

Packed with flavour and perfect for this time of year, this dish is made with Fortnum’s Harissa and Fortnum’s Chipotle Honey and has a delicious kick that will delight any palate.

Ingredients

Serves 4-6 as a side

2 medium sweet potatoes, peeled and sliced into 1⁄2 cm thick rounds

2 medium beetroots, peeled and sliced into 1⁄2 cm thick rounds

3 large parsnips, peeled and sliced crosswise into 1⁄2 cm thick rounds

2 small red onions, sliced into 1⁄2 cm thick rounds

2 tbsp olive oil

1 tsp Fortnum’s Harissa spice

1 tbsp Fortnum’s Chipotle Honey

Fresh thyme to garnish

Salt and freshly ground black pepper

How to Cook

STEP 1

Preheat your oven to 190°C/170°C Fan/Gas 5. Lightly grease a 23-25cm round ceramic or pyrex dish.

STEP 2

Starting at the outer edge of the dish, arrange groupings of 2 or 3 slices of each vegetable, layering and overlapping slightly, ensuring there are as few gaps as possible. Tuck in any remaining vegetable slices in the centre to fill up the dish.

STEP 3

Season with salt and pepper, and drizzle over the olive oil. Sprinkle over the harissa and finish with a drizzle of the honey.

STEP 4

Cover tightly with foil, then place on a baking sheet and roast in the oven for 45 minutes.

STEP 5

Uncover and roast for a further 25-30 minutes, or until the top is lightly browned and the vegetables are tender when pierced with the tip of a knife. Serve warm, garnished with some fresh thyme.