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'.

Kitty Morse
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Ingredients

Directions

  • Preheat oven to 425 degrees F.

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  • 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.

Tips

Shopping tip: Look for already peeled, seeded and quartered butternut squash in the prepared-vegetable section of the produce department.

Nutrition Facts

234 calories; 9.9 g total fat; 1.4 g saturated fat; 453 mg sodium. 808 mg potassium; 34.8 g carbohydrates; 6.9 g fiber; 10 g sugar; 3.5 g protein; 14792 IU vitamin a iu; 46 mg vitamin c; 43 mcg folate; 94 mg calcium; 2 mg iron; 55 mg magnesium;

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