Roasted Root Vegetables with Chermoula
Another way to make an everyday meal delicious. This easy Moroccan herb combination uses cumin, Hungarian paprika and garlic all mashed together to make ordinary root vegetables delicious. The understated sweetness of the paprika leaves a pleasant after-taste. Change the vegetables whenever you make it and you'll have a new dish and a new taste, every time.
Time: 10 minutes preparation, 45 minutes baking
Serves 4
Ingredients
1/4 cup olive oil
3 cloves garlic, minced
2 teaspoons paprika, preferably sweet Hungarian (Most paprika in North America is sweet, unless it's labelled as 'smoked').
2 teaspoons ground cumin
1 teaspoon salt
Suggested root vegetables:
Baking potato
Sweet potato
Turnip
Rutabaga
Carrots
Parsnips
Winter squash
Method
Preheat oven to 425 degrees F.
Peel and chop the root vegetables into 1 inch pieces. Spread on a baking pan.
Place the oil, garlic, paprika, cumin and salt in a food processor, blender and pulse or blend until smooth or crush together using a mortar and pestle.
Toss the vegetables with the spiced oil mixture until well combined. If you find the spice mixtures is spread too thin over the vegetables, blend another batch.
Roast the vegetables, stirring once or twice so different sides of the vegetables are crisped. Bake until tender, 45 to 50 minutes.
Another way to make an everyday meal delicious. This easy Moroccan herb combination uses cumin, Hungarian paprika and garlic all mashed together to make ordinary root vegetables delicious. The understated sweetness of the paprika leaves a pleasant after-taste. Change the vegetables whenever you make it and you'll have a new dish and a new taste, every time.
Time: 10 minutes preparation, 45 minutes baking
Serves 4
Ingredients
1/4 cup olive oil
3 cloves garlic, minced
2 teaspoons paprika, preferably sweet Hungarian (Most paprika in North America is sweet, unless it's labelled as 'smoked').
2 teaspoons ground cumin
1 teaspoon salt
Suggested root vegetables:
Baking potato
Sweet potato
Turnip
Rutabaga
Carrots
Parsnips
Winter squash
Method
Preheat oven to 425 degrees F.
Peel and chop the root vegetables into 1 inch pieces. Spread on a baking pan.
Place the oil, garlic, paprika, cumin and salt in a food processor, blender and pulse or blend until smooth or crush together using a mortar and pestle.
Toss the vegetables with the spiced oil mixture until well combined. If you find the spice mixtures is spread too thin over the vegetables, blend another batch.
Roast the vegetables, stirring once or twice so different sides of the vegetables are crisped. Bake until tender, 45 to 50 minutes.