Ingredients for 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
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How to Make 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
