Roasted Root Vegetables with Chermoula

2 Reviews
From the EatingWell Kitchen

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'.

Ingredients 6 servings

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  • 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

  • Active

  • Ready In

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

Nutrition information

  • Serving size: about 1 1/4 cups
  • Per serving: 234 calories; 10 g fat(1 g sat); 7 g fiber; 35 g carbohydrates; 4 g protein; 43 mcg folate; 0 mg cholesterol; 10 g sugars; 0 g added sugars; 14792 IU vitamin A; 46 mg vitamin C; 94 mg calcium; 2 mg iron; 453 mg sodium; 808 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 vegetable, 2 fat

Reviews 2

January 17, 2016
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By: EatingWell User
Very good dish. I used a combination of carrots, brussel sprouts, beets, and a sweet onion. The beets took the seasoning quite nicely, the onions carmelized a bit and did get a little red from the beets, which didn't bother me. I left the brussel sprouts whole. I plan to use this for sides and a winter salad with greens during the week. Next time I will try a different vegetable combination. I found this to be a satisfying side.
November 07, 2010
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By: Kristin Fast
Fantastic dish! I used apples or pears, carrots, sweet potato and butternut squash. I've made it several times and can't get enough. My family loves it, and it is a great side dish to any meal.