Name: Roasted Root Vegetables with Chermoula
Total time: 1 h 15 min
Ingredients: ¼ 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)

2 Ratings

5 star values: 1
4 star values: 0
3 star values: 1
2 star values: 0
1 star values: 0

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EatingWell User

01/17/2016

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.

Kristin Fast

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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Roasted Root Vegetables with Chermoula

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