Honey Harissa Root Vegetable Tray Bake

Meanwhile, trim the carrots and parsnip, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Halve and peel the onion, then cut each half into 4-6 wedges.

In a small bowl, stir together the harissa, half the honey and the olive oil for the dressing (see pantry for amount). Season with salt and pepper, then set aside. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Pop the carrot, parsnip and onion onto a large baking tray. 

Drizzle with olive oil and season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.

When the veg has 5 mins remaining, remove the tray from the oven and drizzle over the remaining honey.

Return to the oven and bake for the remaining time until caramelised, 5 mins. 

Once the bulgur is cooked, stir through the butter (see pantry for amount). Fluff it up with a fork to separate the grains.