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Roasted Root Vegetables with Chermoula

http://www.eatingwell.com/recipes/roasted_root_vegetables_with_chermoula.html

From EatingWell:  September/October 2008

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

Ingredients

• 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)

Preparation

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.

Nutrition

Per serving : 235 Calories; 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.