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Roasted Root Vegetables with Chermoula

:  September/October 2008

Your rating: None Average: 4.6 (15 votes)

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'.


READER'S COMMENT:
"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. "
Roasted Root Vegetables with Chermoula Recipe

Makes: 6 servings, about 1 1/4 cups each

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

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)

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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.

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; 0 g added sugars; 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).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 vegetable, 2 fat


More From EatingWell

Recipe Categories

Health & Diet Considerations
Healthy weight
High fiber
High potassium
Gluten free
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Preparation/ Technique
Roast
Meal/Course
Dinner

Season
Spring
Fall
Winter
Style/Theme
Entertaining, casual
Entertaining, formal
Kid-friendly
Vegan
Vegetarian
Type of Dish
Side dish, vegetable
Ethnic/Regional
Moroccan
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
6
Publication
September/October 2008
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