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Roasted Root Vegetables With Chermoula

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Ingredients

Adjust Servings:
1/4 cup extra-virgin olive oil
3 garlic cloves, minced
2 teaspoons paprika, preferably sweet hungarian
2 teaspoons ground cumin
1 teaspoon salt
1 medium baking potato, peeled and cut into 1-inch chunks
1 medium sweet potato, peeled and cut into 1-inch chunks
1 medium turnip, peeled and cut into 1-inch chunks
1 medium rutabaga, peeled and cut into 1-inch chunks
2 medium carrots, cut into 1/2-inch slices
8 ounces peeled and seeded butternut squash, cut into 1-inch chunks

Nutritional information

156
Calories
84 g
Calories From Fat
9.4 g
Total Fat
1.3 g
Saturated Fat
0 mg
Cholesterol
431.4 mg
Sodium
17.8 g
Carbs
3.1 g
Dietary Fiber
3.7 g
Sugars
1.8 g
Protein
200g
Serving Size

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Roasted Root Vegetables With Chermoula

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    Cuisine:

    Yum, I love roasted root veggies - they are my go-to side dish for summer BBQing. The cumin gives them great flavor and went really well with recipe#428649. I don't think I've roasted rutabagas before and they were really yummy! Mine were done in a little less than 40 minutes. Made for ZWT6.

    • 100 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Roasted Root Vegetables With Chermoula, Here, a medley of root vegetables and winter squash are roasted with chermoula (also spelled charmoula), a quintessential Moroccan spice combination (Any combination will work in this dish; start with about 12 cups of peeled vegetable pieces ) Be sure to peel turnips well; their skin is thicker and more fibrous than other root vegetables’ Exchanges: 2 starch, 1 vegetable, 2 fat (2 Carbohydrate Servings) From EatingWell magazine, September/October 2008 and posted for ZWT 6 – North Africa / Middle Eastern region , Yum, I love roasted root veggies – they are my go-to side dish for summer BBQing The cumin gives them great flavor and went really well with recipe#428649 I don’t think I’ve roasted rutabagas before and they were really yummy! Mine were done in a little less than 40 minutes Made for ZWT6 , Here, a medley of root vegetables and winter squash are roasted with chermoula (also spelled charmoula), a quintessential Moroccan spice combination (Any combination will work in this dish; start with about 12 cups of peeled vegetable pieces ) Be sure to peel turnips well; their skin is thicker and more fibrous than other root vegetables’ Exchanges: 2 starch, 1 vegetable, 2 fat (2 Carbohydrate Servings) From EatingWell magazine, September/October 2008 and posted for ZWT 6 – North Africa / Middle Eastern region


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    Steps

    1
    Done

    Preheat Oven to 425f

    2
    Done

    Place Oil, Garlic, Paprika, Cumin and Salt in a Food Processor or Blender and Pulse or Blend Until Smooth.

    3
    Done

    Place Potato, Sweet Potato, Turnip, Rutabaga, Carrots and Squash in a Roasting Pan Large Enough to Accommodate the Pieces in a Single Layer. Toss With the Spiced Oil Mixture Until Well Combined.

    4
    Done

    Roast the Vegetables, Stirring Once or Twice, Until Tender, 45 to 50 Minutes.

    Avatar Of Quinten Conley

    Quinten Conley

    Vegan chef dedicated to creating flavorful and satisfying plant-based dishes.

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