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    You are in: Home / Recipes / Moroccan-Spiced Roasted Vegetables Recipe
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    Moroccan-Spiced Roasted Vegetables

    Moroccan-Spiced Roasted Vegetables. Photo by Debbwl

    1/1 Photo of Moroccan-Spiced Roasted Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    Samantha in Ut's Note:

    I love that this recipe uses butternut squash and sweet potatoes. They are so good roasted.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat 375°. Mix shallots with 1 tablespoon oil and roast in a shallow baking pan in lower third of oven 25 minutes.
    2. 2
      Mix together squash, bell peppers, sweet potatoes, salt, cumin, coriander, cinnamon, and remaining 3 tablespoons oil. Add roasted shallots and divide between 2 large shallow baking pans.
    3. 3
      Dot vegetables in each pan with half of butter and roast in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender, about 45 minutes total.

    Ratings & Reviews:

    • on November 01, 2009

      55

      Wonderful combinations of flavors! Cut the recipe down to serve 3 as there was only two of us . The white of the sweet potato (garnet yams are orange), the red of the bell pepper and the orange of the butternut squash enable this dish to look as exquisite as it taste. Thanks so much for the post.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Moroccan-Spiced Roasted Vegetables

    Serving Size: 1 (369 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 279.7
     
    Calories from Fat 80
    28%
    Total Fat 8.9 g
    13%
    Saturated Fat 3.1 g
    15%
    Cholesterol 10.1 mg
    3%
    Sodium 641.1 mg
    26%
    Total Carbohydrate 49.5 g
    16%
    Dietary Fiber 6.7 g
    26%
    Sugars 8.8 g
    35%
    Protein 5.3 g
    10%

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