MOROCCAN-SPICED ROASTED VEGETABLES
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
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.
MOROCCAN ROASTED VEGETABLES
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
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 VEGETABLES WITH COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large heavy pot heat oil over medium high heat. Stir in the onion and cook for 3 minutes or until tender. Stir in spices and cook until aroma is released. Stir in carrots, potatoes and squash and toss to coat. Cook vegetables for 5 minutes. Stir in tomatoes and water. If necessary add enough water so that all the vegetables are submerged. Bring to a simmer and cook for 20 minutes. Stir in zucchini and continue to cook for 20 more minutes. Stir in the chickpeas and season with salt and pepper, Tabasco and cilantro. Serve hot with couscous and warm pita bread.
MORROCAN-SPICED ROASTED VEGETABLES
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
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.
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