Root 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.

More Middle Eastern Recipes to Try:

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. 

Root Vegetable Tagine with Apricots and Rosemary

5 from 5 votes
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.
Root vegetable tagine over quinoa on a white plate with a fork.
Prep Time 20 minutes
Cook Time 1 hour
Servings 4


  • 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


  • Preheat the oven to 350°F degrees. In a large Dutch oven, heat the oil over medium heat.
  • Add the garlic and onion and sauté for 5 minutes. Add cumin, turmeric, salt, cinnamon and nutmeg and heat for 1 minute.
  • 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.


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.


Serving: 1/4 of recipe Calories: 274kcal Carbohydrates: 51g Protein: 4g Fat: 8g Fiber: 11g Sugar: 22g
Course: Lunch/Dinner
Cuisine: Moroccan
Keyword: vegetable tagine


Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!

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Recipe Rating

    1. Lucia
      March 14, 2021 AT 4:37 pm

      5 stars
      Made this with potatoes, carrots and beets and I added some preserved lemons since I didn’t have oranges on hand. Tastes great!

      Someday I’ll be able to go out again and do my own shopping for rutabaga and parsnips and I’ll try it as it was originally made here.

      1. Brittany Mullins
        March 15, 2021 AT 3:13 pm

        So glad this recipe was a hit! Thanks for making it and for coming back to leave a review. I so appreciate it, Lucia.

    2. Erica
      November 9, 2020 AT 6:59 pm

      5 stars
      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. 🙂

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

      5 stars
      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. 🙂

    4. 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

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

      5 stars
      Hi Brittany
      Thanks for the recipe. I love it

Parchment paper lined with protein balls.


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