Roasted Root Vegetables With Chermoula |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 12 |
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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). 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.
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