Roasted Root Vegetables with Chermoula

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Roasted Root Vegetables with Chermoula

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’.

Serves 6

Prep Time 30 min

Total Time 75 min.

Ingredients

  • 1/4 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)

Cooking Directions

Step 1

Preheat oven to 425°F.

Step 2

Place oil, garlic, paprika, cumin and salt in a food processor or blender and pulse or blend until smooth.

Step 3

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.

Step 4

Roast the vegetables, stirring once or twice, until tender, 45 to 50 minutes.


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