Harissa and Marmalade Roasted Carrots and Parsnips with Garlic Yogurt

Preheat the oven to 200 degrees conventional (180 degree fan, gas mark 6) 

Peel the carrots and parsnips and cut them lengthways into long batons. Put the parsnips in one baking tray and the carrots in another, making sure they aren't too crowded. Drizzle half the oil over each tray, add 1 teaspoon fennel seeds and then season with salt and pepper. Use your hands to mix everything together. 

Put the vegetables in the oven and cook for 15 minutes. Combine Mrs Bridges Orange Marmalade with Whisky, rose harissa and lemon juice and mix to loosen. After 15 minutes take the vegetables out of the oven and drizzle over the marmalade dressing, mixing to make sure all the vegetables are fully coated. Put the vegetables back in the oven and cook for a further 10-15 minutes until soft and slightly charred. The parnsips may take slightly longer to cook than the carrots. 

Combine the Greek yoghurt with the garlic, season with salt and pepper and mix well. Spread the yoghurt on a serving platter. Arrange the hot carrots and parsnips on top, drizzling any cooking juices left in the pan over the yoghurt. Sprinkle over the toasted pine nuts and chopped parsley. Serve immediately. 

This is delcious served with flatbreads for dipping into the yoghurt or as a side to roast chicken.