Roasted Root Vegetables With Chermoula

Submitted by kitty.rock

"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."

 

• Ready In: 1hr 20mins
• Ingredients: 11
• Yields: 6 1 1/4 cup servings
• Serves: 6

ingredients

• 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

directions

1. Preheat oven to 425°F
2. Place oil, garlic, paprika, cumin and salt in a food processor or blender and pulse or blend until smooth.
3. 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. Roast the vegetables, stirring once or twice, until tender, 45 to 50 minutes.

Reviews

[Brooke the Cook in]

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.