Roasted Root Vegetables with Chermoula

From EatingWell: September/October 2008 — Subscribe Now!

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'.

Roasted Root Vegetables with Chermoula Recipe

6 servings, about 1 1/4 cups each

Active Time: 30 minutes

Total Time: 1 1/4 hours

Nutrition Profile

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

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.

Tips & Notes

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

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.

Nutrition Bonus: Vitamin A (200% daily value), Vitamin C (80% dv), Potassium (24% dv).

2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 2 fat