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Roasted Root Vegetables with Chermoula

September/October 2008

Your rating: None Average: 4.1 (25 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

2 Reviews for Roasted Root Vegetables with Chermoula

01/17/2016
Anonymous

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.

Comments
11/07/2010

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.

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