Roasted Root Vegetables With Chermoula

Recipe by kitty.rock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 14
    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
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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.
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