Roasted Root Vegetables with Chermoula
Preheat oven to 425 degrees F.Advertisement
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.
Shopping tip: Look for already peeled, seeded and quartered butternut squash in the prepared-vegetable section of the produce department.
2 starch, 1 vegetable, 2 fat