Vegetable Tagine with Apricots and Rosemary

A slow simmered vegetable tagine with apricots and rosemary! Serve this vegetarian dish as a side or over couscous or rice for a complete meal. Vegan and gluten-free.

Fall has me going root vegetable crazy! Rutabaga, beets, parsnips, carrots, turnips, taters… I’ve been stocking up on all the root veggies lately.

Root vegetable tagine with rosemary and apricots served over a plate of brown rice.

Why Use Root Vegetables for Tagine?

Well, first and foremost most root vegetables are in season right now, but they’re also delicious and great source of complex carbs — full of antioxidants, fiber, essential vitamins and minerals. They also have a bit of sugar so they’re great for curbing a sweet-tooth craving. And according to ayurveda, root vegetables have a grounding energetic property so when we eat them we feel balanced, connected and less spacey.

So many reasons to load up on all the root vegetables this fall and winter!

Roasted root vegetables in a dish with dried apricots and topped with rosemary.

I love roasted root vegetables! Roasting caramelizes their natural sugar and makes the exterior crisp while allowing the interior to become tender.

That said, I’m always looking for new ways to cook veggies and the preparation method I’m sharing today is a new one for me. It involves quickly braising the root vegetables on the stove-top, adding liquid and allowing them to bake until tender in a Dutch oven. This type of preparation is often called a tagine or tajine. I’ve ordered a tagine out at restaurants (specially Cafe Mogador in Brooklyn which makes an awesome tagine) but I’ve never made one at home… until this dish.

As I mentioned, you’ll need a Dutch oven that can go from the stove-top to the oven for this recipe. I used this oval ceramic Dutch oven. I really like this particular Dutch oven because it cooks evenly and has a natural non-stick finish. Most Dutch ovens are made of cast iron and are super HEAVY, but this one is very light. Another cool feature is the glass lid. It’s awesome for peaking in on your dish without removing the lid and releasing all the steam.

White dutch oven on a stove top.

How to Cook and Serve Vegetable Tagine

Cooking this tagine in a Dutch oven for just under an hour gives the spices a chance to permeate the root veggies. At the end of the cooking time you’re left with tender veggies in a flavorful slightly sweet broth. You can serve the root vegetable tagine on its own as a side or over a whole grain like rice, cous cous or quinoa. If you’re looking for extra protein you can add some chickpeas to the mix or serve the dish with a side of lean protein like grilled salmon or chicken.

Dutch oven with roasted root vegetables and dried apricots and rosemary.

Truth be told I ate the root vegetable tagine over quinoa with canned tuna while Isaac added leftover bbq chicken. Sounds kind of strange, but both combos were delicious. I feel like the root veggies pair well with just about anything!

With the dried apricots, root veggies and maple syrup, this dish is a little on the sweet side, which I love. If you want to balance out the flavors a bit you can add a little spice with crushed red pepper or cayenne pepper.

Root vegetable tagine with rosemary and apricots served over a plate of brown rice.

If you try this root vegetable tagine please be sure to leave a comment and star rating below letting me know how it turned out for you. Your feedback is super helpful for the EBF team and EBF readers. 

Print
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Root vegetable tagine over quinoa on a white plate with a fork.

Root Vegetable Tagine with Apricots and Rosemary


  • Author: Brittany Mullins
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4

Description

A slow simmered root vegetable tagine with apricots and rosemary! Serve this vegetarian dish as a side or over rice or quinoa for a complete meal. Vegan and gluten-free.


Ingredients

  • 2 Tablespoons avocado or olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3 cloves garlic, minced
  • 1/2 large onion, chopped
  • 1 large turnip, peeled and cut into chunks
  • 1 large sweet potato, peeled and cut into chunks
  • 1 rutabaga, peeled and cut into chunks
  • 4 carrots, peeled and cut into chunks
  • 3 parsnips, peeled and cut into chunks
  • 1/4 cup dried apricots
  • 1 1/2 cups veggie broth
  • 1 navel orange, juiced
  • 2 teaspoons maple syrup
  • 2 teaspoons + extra for topping fresh rosemary, finely chopped
  • sea salt and pepper, to taste

Instructions

  1. Preheat the oven to 350°F degrees. In a large Dutch oven, heat the oil over medium heat.
  2. Add the garlic and onion and sauté for 5 minutes. Add cumin, turmeric, salt, cinnamon and nutmeg and heat for 1 minute.
  3. Increase the heat to medium-high, and add the turnip, sweet potato, rutabaga, carrots and parsnips, sweet potato. Sauté for 8 to 10 minutes. Add the broth, juice from orange, maple syrup and rosemary and bring mixture to a simmer. Cover Dutch oven and transfer to the oven and bake for 45 minutes, until the vegetables are very tender. During the last 10 minutes of cooking, mix in the dried apricots. Remove from oven, taste and season with sea salt, pepper and top with rosemary for serving.

Notes

I used a variety of root vegetables for this tagine, but feel free to experiment with what you have available. If you can’t find rutabaga or turnips, simply add more parsnips, carrots or sweet potatoes.

  • Category: Lunch/Dinner
  • Method: Bake
  • Cuisine: Moroccan

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 274
  • Sugar: 22g
  • Fat: 8g
  • Carbohydrates: 51g
  • Fiber: 11g
  • Protein: 4g

Keywords: vegetable tagine

This post is sponsored by Revol, a family owned company that has been making high quality porcelain products in France since 1768.Their products are sold through their website and at retailers like Sur La Table and Williams Sonoma. 

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    17 comments
    1. Erica
      November 9, 2020 AT 6:59 pm

      The smells, the flavors. OMG! This was so delicious and hearty. I had never had rutabaga, but I will use it again. Thank you

      1. Brittany Mullins
        November 10, 2020 AT 5:15 pm

        So glad you enjoyed this dish, Erica! I so appreciate you making it and coming back to leave a comment + star rating. It means the world to me. 🙂

    2. Hunter Davis
      July 15, 2020 AT 9:45 pm

      This is a super recipe! I’m always looking for funky new ways to incorporate new veggies I don’t cook with everyday and this is a great one. I didn’t have dried apricots so I subbed dried dates and a bit of apricot jam and it tasted delicious! The fresh rosemary at the end was a great touch. I feel like root veggies are often limited to fall and winter foods, but to me this recipe is sweet and summery too- so thank you for the great year round recipe!

      1. Brittany Mullins
        July 16, 2020 AT 4:26 pm

        So glad you enjoyed this recipe, Hunter!! Thanks for making it and for coming back to leave a comment + star rating. I appreciate it. 🙂

    3. Laura
      February 6, 2018 AT 1:12 pm

      Made this for dinner tonight and absolutely loved it! Exactly the kind of recipe I’ve been looking for 🙂 can’t wait to try more of your recipes! x

    4. Harry
      January 18, 2017 AT 10:52 am

      Hi Brittany
      Thanks for the recipe. I love it

    5. pmiller
      November 8, 2016 AT 4:42 pm

      Yesss, just in time, I JUST bought a dutch oven over the weekend. This will be my first recipe I try in it. Thanks a lot for sharing!

      1. Brittany Mullins
        November 8, 2016 AT 5:40 pm

        No way! That seriously is perfect timing. Come back and let me know what you think of the recipe. 🙂

    6. Kori
      November 8, 2016 AT 10:28 am

      Many years ago in undergrad, I had to complete a course for my minor in Hotel, Restaurant, Tourism that required we create, prepare, and serve a menu for one week. One of my dishes was something along these lines, but I’ve maybe only made it once at home. Crazy, I know because it was delicious! I cannot wait to make this version for Matt and I!

    7. athleticavocado
      November 8, 2016 AT 7:26 am

      I forgot about how much I love root veggies! What a delicious way to eat them! Thank you for sharing 🙂

    8. Bea
      November 8, 2016 AT 4:12 am

      Thanks for that.

      May be it have more sugar than I can eat in this moment, but one day is one day gg.

      I will do it on sunday, I love cooking days.

      Kisses from Spain

    9. Beverley @ Born to Sweat
      November 7, 2016 AT 9:49 am

      unfortunately I don’t have a dutch oven, but i do have a ceramic pan that i’d love to give it a try in! i think this would taste amazing over couscous, and i think tuna would be a great addition too. can’t wait to try this

      1. Brittany Mullins
        November 7, 2016 AT 12:34 pm

        Yes!! Couscous is the definitely the traditional grain to be served with tagines. I how you get a chance to try the recipe.

    10. Andrew
      November 7, 2016 AT 9:17 am

      Always love a new method for cooking veggies and this one looks great, as usual for EBF. Can’t wait to try it at home!

    11. Kristen Chidsey
      November 7, 2016 AT 8:02 am

      I am seriously stoked to try this out! I love that you made this in the slow cooker–although I am with you, roasted is often best!

    12. Amy Stafford
      November 7, 2016 AT 7:53 am

      I went to the farmers market this weekend and the root veggies were a plenty. My favorite way to enjoy them is roasted too, so I can’t wait to try out your recipe.

      1. Brittany Mullins
        November 7, 2016 AT 12:36 pm

        I hope you loaded up at the farmers market, Amy! Enjoy this recipe. 🙂

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