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Roasted Root Vegetables With Chermoula

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Recipe

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Yield

6 servings

Prep

10 min

Cook

50 min

Ready

75 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
¼ cup olive oil, extra-virgin
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3 cloves garlic
minced
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2 teaspoons paprika
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2 teaspoons cumin
ground
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1 teaspoon salt
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1 medium russet potatoes
peeled and cut into 1-inch chunks
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1 medium sweet potatoes, or yams
peeled and cut into 1-inch chunks
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1 medium turnip
peeled and cut into 1-inch chunks
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1 medium rutabaga (swede)
peeled and cut into 1-inch chunks
*
2 medium carrots
cut into 1/2-inch slices
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8 ounces butternut squash
peeled and seeded, cut into 1-inch chunks
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Ingredients

Amount Measure Ingredient Features
59 ml olive oil, extra-virgin
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3 cloves garlic
minced
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1E+1 ml paprika
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1E+1 ml cumin
ground
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5 ml salt
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1 medium russet potatoes
peeled and cut into 1-inch chunks
* Camera
1 medium sweet potatoes, or yams
peeled and cut into 1-inch chunks
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1 medium turnip
peeled and cut into 1-inch chunks
* Camera
1 medium rutabaga (swede)
peeled and cut into 1-inch chunks
*
2 medium carrots
cut into 1/2-inch slices
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231.2 ml/g butternut squash
peeled and seeded, cut into 1-inch chunks
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Directions

Preheat oven to 425°F.

Place oil, garlic, paprika, cumin and salt in a food processor or blender and pulse or blend until smooth.

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.

Roast the vegetables, stirring once or twice, until tender, 45 to 50 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 12965% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 417mg 17%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 6%
Sugars g
Protein 3g
Vitamin A 223% Vitamin C 20%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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