Roasted Root Vegetables with Chermoula

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.