Ingredientes para Roasted Root Vegetables With Chermoula
- Olive Oil
- Garlic Cloves
- 2 tablespoons paprika
- Ground Cumin
- 1 teaspoon salt
- Baking Potato
- 2 medium sweet potatoes, peeled and chopped
- 2 medium turnips, peeled and chopped
- 1 medium rutabaga, peeled and chopped
- 2 cups carrots, peeled and chopped
- Butternut Squash
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Roasted Root Vegetables With Chermoula? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Roasted Root Vegetables With Chermoula
- Preheat oven to 425°F (220°C).
- In a food processor or blender, combine 1/4 cup olive oil, 2 cloves garlic (minced), 2 tablespoons paprika, 1 tablespoon ground cumin, and 1 teaspoon salt. Blend until smooth.
- Peel and chop 12 cups of root vegetables (a combination of potatoes, sweet potatoes, turnips, rutabagas, carrots, and winter squash). Be sure to peel turnips thoroughly.
- In a large roasting pan, toss the chopped vegetables with the chermoula oil mixture, ensuring all pieces are evenly coated.
- Roast for 45-50 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
14g
Fat
6g
Carbs
5g
