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'.
6 servings, about 1 1/4 cups each
Active Time: 30 minutes |
Total Time: 1 1/4 hours
1/4 cup extra-virgin olive oil
3 cloves garlic, 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 (see Shopping Tip)
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.
Per serving :
10 g Fat;
1 g Sat;
7 g Mono;
0 mg Cholesterol;
35 g Carbohydrates;
4 g Protein;
7 g Fiber;
461 mg Sodium;
844 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch, 1 vegetable, 2 fat
Tips & Notes
Shopping tip: Look for already peeled, seeded and quartered butternut squash in the prepared-vegetable section of the produce department.