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Roasted Root Vegetables With Chermoula

 

.
14

Yield

6

servings

Prep

10

min

Cook

50

min

Ready

75

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

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

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

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Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 12965% of calories 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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