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This combination of vegetables is delightful to look at and to eat! Tossed in a delicious moroccan spice mix and then roasted to perfection, this dish is wonderful. Serve the vegetables on a bed of Moroccan Couscous and with Moroccan Carrot Salad to complete the meal.

Moroccan Roasted Vegetables

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 4 servings

Moroccan Roasted Vegetables

Ingredients

    Moroccan Spice Mix
  • 3 tsp ground cumin
  • 3 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp cayenne
  • 1 1/2 tsp ground allspice
  • 3/4 tsp ground cloves
  • Moroccan Vegetables
  • 1 acorn squash (about 2 cups cubed)
  • 1 medium sweet potato
  • 1 red onion
  • 1 red bell pepper
  • 4 tbsp olive oil
  • 3 garlic cloves
  • moroccan spice mix
  • salt and pepper to season

Instructions

  1. Preheat oven to 350 F/ 175 C.
  2. Wash all of the vegetables, and peel the acorn squash, Cut all of the vegetables into 1" cubes. Crush the garlic.
  3. Combine the olive oil, garlic, and moroccan spice mid in a small mixing bowl, and whisk well.
  4. Put the squash and sweet potatoes into a roasting pan, and pour 1/2 of the oil/spice mix on top. Toss well and cook uncovered for 20 minutes.
  5. Add the onion, bell pepper, and remaining oil/spice mix. Cook for an additional 30 minutes.
  6. Season with salt and pepper, and serve with moroccan couscous.
http://www.vireomagazine.com/moroccan-roasted-vegetables/

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