Roasted Moroccan Style Vegetables Food

MORROCAN-SPICED ROASTED VEGETABLES

Morrocan-Spiced Roasted Vegetables image

Categories Vegetable Side Roast Vegetarian Dinner Winter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 12

Number Of Ingredients 10

Ingredients

2 pounds shallots, halved (or quartered if large)
4 tablespoons olive oil
4 pounds butternut squash, peeled, seeded, and cut into 3/4-inch cubes
4 large red bell peppers, cut into 1/2-inch-thick strips
2 pounds sweet potatoes, peeled and cut into cubes
1 tablespoon coarse salt
4 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1/2 stick unsalted butter, cut into bits

Steps:

Preheat oven to 375°F. Toss shallots with 1 tablespoon oil and roast in a shallow baking pan in lower third of oven 25 minutes. Toss together squash, bell peppers, sweet potatoes, salt, cumin, coriander, cinnamon, and remaining 3 tablespoons oil. Add roasted shallots and divide between 2 large shallow (1-inch-deep) baking pans. Dot vegetables in each pan with half of butter and roast in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender, about 45 minutes total.

MOROCCAN ROASTED VEGETABLES

Moroccan Roasted Vegetables image

Delicious spicy roasted veggies! The many spices are very visible in this dish. The chickpeas are a nice addition, and harden a bit after being roasted which is a nice addition to the overall texture of this dish.

Provided by LUv 2 BaKE

Categories Yam/Sweet Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 medium onion, cut in 1/4-inch slices
1 medium zucchini, cut in 1/4-inch thick semi-circles
1 small eggplant, peeled, cut in 1/2-inch thick semi-circles
1 large sweet potato, peeled, cut in 1/4-inch semi-circles
1 large red pepper, sliced in 1/4-inch strips
2 medium tomatoes, fresh, chopped
15 ounces chickpeas, drained and rinsed
3 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon cumin
1 1/2 teaspoons turmeric
1 1/2 teaspoons cinnamon
1 1/2 teaspoons paprika
1/4 teaspoon cayenne

Steps:

Combine all vegetables and garlic in a large bowl; combine spices and oil in a small bowl; mix together and spread dressed vegetables on 11x17" tray (I use a cookie sheet).
Bake at 400F for 20 minutes.
Remove from oven, stir well and bake for another 20 minutes.
Serve warm Per 15 oz serving = 296cal, 8g pro, 9.5g fat, 49g carb, 10g fibre.

Nutrition Facts : Calories 305.9, Fat 9.2, SaturatedFat 1.3, Sodium 352, Carbohydrate 51.2, Fiber 14, Sugar 10.2, Protein 9.6

MOROCCAN-SPICED ROASTED VEGETABLES

Moroccan-Spiced Roasted Vegetables image

Make and share this Moroccan-Spiced Roasted Vegetables recipe from Food.com.

Provided by Samantha in Ut

Categories Yam/Sweet Potato

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs shallots, quartered
4 tablespoons olive oil
4 lbs butternut squash, peeled, seeded, and cut into 3/4-inch cubes
4 large red bell peppers, cut into 1/2-inch-thick strips
2 lbs sweet potatoes, peeled and cut into cubes
1 tablespoon coarse salt
4 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1/4 cup unsalted butter, cut into bits

Steps:

Preheat 375°. Mix shallots with 1 tablespoon oil and roast in a shallow baking pan in lower third of oven 25 minutes.
Mix together squash, bell peppers, sweet potatoes, salt, cumin, coriander, cinnamon, and remaining 3 tablespoons oil. Add roasted shallots and divide between 2 large shallow baking pans.
Dot vegetables in each pan with half of butter and roast in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender, about 45 minutes total.

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