Roasted Carrot and Parsnip Tagine

Are you looking for a way to turn humble root vegetables into a show-stopping meal? This Roasted Carrot and Parsnip Tagine is the answer. Bursting with earthy sweetness, aromatic Moroccan spices, and cozy warmth, this dish proves that healthy eating doesn’t have to be boring.

Traditionally, a tagine is a slow-cooked stew made in a clay pot, but we have adapted this recipe for the modern American kitchen. By roasting the vegetables first, we unlock a depth of flavor and caramelization that boiling simply cannot achieve. Simmered in a fragrant broth of cumin, coriander, and smoked paprika, this dish is perfect as a hearty vegan main course or a stunning side dish for your holiday table.

Why This Recipe Works

• Flavor Bomb: Roasting the veggies brings out their natural sugars, which pairs perfectly with the savory, smoky spices.

• Healthy & Wholesome: Naturally Vegan, Gluten-Free, and packed with fiber and vitamins.

• Budget-Friendly: Carrots and parsnips are some of the most affordable ingredients in the produce aisle.

• Versatile: Serve it over couscous, quinoa, or simply with crusty bread to soak up the sauce.

Ingredients You’ll Need

You don’t need a passport to find these ingredients—just a trip to your local grocery store.

• The Roots: 4 medium carrots and 4 parsnips, peeled and sliced into batons or coins.

• The Base: 1 onion (yellow or white), chopped, and 2 fresh garlic cloves, minced.

• The Spices: 1 tsp ground cumin, 1 tsp ground coriander, and 1 tsp smoked paprika. Optional: A pinch of cinnamon or turmeric for extra warmth.

• Liquid Gold: 1 cup of high-quality vegetable broth.

• Fat: 2 tbsp extra virgin olive oil.

• The Finish: Fresh parsley or cilantro for a burst of color and freshness.

Ingredient Swaps

• Parsnip Hater? Swap them for sweet potatoes or butternut squash chunks.

• Want Protein? Toss in a can of drained chickpeas (garbanzo beans) during the simmering step for a complete protein-packed meal.

• Add Sweetness: A handful of raisins or dried apricots is traditional in Moroccan cooking and adds a lovely chewy texture.

How to Make Carrot & Parsnip Tagine (Step-by-Step)

Step 1: Caramelize the Veggies
Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the sliced carrots and parsnips with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden brown and tender-crisp.

• Why Roast? Boiling root vegetables can make them mushy. Roasting keeps their texture intact and intensifies their flavor.

Step 2: Build the Flavor Base
While the veggies roast, heat the remaining tablespoon of olive oil in a deep skillet or Dutch oven over medium heat. Sauté the onion for 5 minutes until translucent. Add the garlic and cook for just 1 minute until fragrant.

Step 3: Bloom the Spices
Add the cumin, coriander, and smoked paprika to the onions. Stir constantly for 30 seconds.

• Pro Tip: This step is called “blooming.” Cooking the spices in oil releases their essential oils, making the flavor much bolder than if you just dumped them into the broth.

Step 4: Simmer & Marry
Pour in the vegetable broth and scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer. Add the roasted carrots and parsnips into the skillet. Let everything simmer together for 5-10 minutes so the vegetables can absorb the spiced broth.

Step 5: Garnish & Serve
Taste and adjust salt/pepper if needed. Remove from heat and sprinkle generously with fresh chopped parsley. Serve hot!

Serving Suggestions: Make it a Meal

• The Classic: Serve over a fluffy bed of Couscous (or Quinoa for a GF option).

• The Dip: Serve with a side of Harissa yogurt (mix plain Greek yogurt with a teaspoon of harissa paste) for a cool, creamy contrast.

• The Crunch: Top with toasted almond slivers or pistachios for texture.

Storage and Meal Prep

• Fridge: Store in an airtight container for up to 4 days. The flavors actually get better the next day!

• Freezer: Freezes well for up to 2 months. Thaw overnight in the fridge.

• Reheat: Warm gently on the stovetop over low heat. If the sauce has thickened too much, add a splash of water.

Frequently Asked Questions

Q: Is this spicy?
A: No, the spices used (cumin, coriander, smoked paprika) are aromatic and warming, not hot. If you want heat, add a pinch of cayenne pepper or red pepper flakes.

Q: Can I make this in a slow cooker?
A: Yes! Skip the roasting. Sauté the onions/garlic/spices, then dump everything (including raw veggies) into the crockpot. Cook on Low for 4-6 hours. Note: The texture will be softer than the roasted version.

Q: What is a substitute for parsnips?
A: Turnips or rutabaga work well, but for a similar sweetness, sweet potatoes are the best bet.