Roasted Root Vegetables With Chermoula
.
Yield
6 servingsPrep
10 minCook
50 minReady
75 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil, extra-virgin
|
|
| 3 | cloves |
garlic
minced |
|
| 1E+1 | ml |
paprika
|
|
| 1E+1 | ml |
cumin
ground |
|
| 5 | ml |
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 |
|
| 231.2 | ml/g |
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.
