Ingredients
-
1
-
1
-
1
-
1
-
1
-
2
-
15
-
3
-
2
-
1
-
1
-
1 1/2
-
1 1/2
-
1 1/2
-
1/4
Directions
Moroccan Roasted Vegetables, Delicious spicy roasted veggies! The many spices are very visible in this dish The chickpeas are a nice addition, and harden a bit after being roasted which is a nice addition to the overall texture of this dish , This is sensational if you kick it up a notch like I did I just made a double batch at the request of my son who wants to nosh on it while I am away for a week I added a mashed poblano Chile Pepper in Adobo sauce because we like it spicy, and a couple of tablespoons of Harissa dry herb seasoning from Spicely Organics, (my latest favorite seasoning) Good thing I have a double oven because it filled three large casserole dishes The prep time for all the veggies and spice mixture take about an hour (Why does everyone underestimate the time it takes to peel and chop garlic?) It’s just not accurate to call it Moroccan vegetables without the Harissa , By accident less cumin and no lemon Because of accompanying dishes no tomatoes, onion or chickepeas as they were present in other dishes and wanted more variation
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Combine All Vegetables and Garlic in a Large Bowl; Combine Spices and Oil in a Small Bowl; Mix Together and Spread Dressed Vegetables on 11x17" Tray (use a Cookie Sheet). |
|
2
Done
|
Bake at 400f For 20 Minutes. |
|
3
Done
|
Remove from Oven, Stir Well and Bake For Another 20 Minutes. |
|
4
Done
|
Serve Warm Per 15 Oz Serving = 296cal, 8g Pro, 9.5g Fat, 49g Carb, 10g Fibre. |
