Rating: 4 stars
2 Ratings
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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'.


Recipe Summary test

1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees 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.


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

Nutrition Facts

about 1 1/4 cups
234 calories; protein 3.5g; carbohydrates 34.8g; dietary fiber 6.9g; sugars 10.3g; fat 9.9g; saturated fat 1.4g; vitamin a iu 14792.5IU; vitamin c 46.3mg; folate 43.1mcg; calcium 94mg; iron 1.6mg; magnesium 54.5mg; potassium 808.2mg; sodium 453mg; thiamin 0.2mg.

2 starch, 1 vegetable, 2 fat