Roasted Root Vegetables with Chermoula
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'.
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Shopping tip: Look for already peeled, seeded and quartered butternut squash in the prepared-vegetable section of the produce department.
Nutrition Facts
Serving Size: about 1 1/4 cups
Per Serving:
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.
Exchanges:
2 starch, 1 vegetable, 2 fat
