moroccan roasted vegetables

you guys, i’m buried under loads of final papers and projects. but i couldn’t wait to share this recipe with you – it’s so good! during the fall and winter, we make roasted vegetables almost every week with a mix of beets, potatoes, sweet potatoes, parsnips, and an onion tossed in olive oil, salt, and pepper, and serve it over warm polenta (see the 2012 amendment at the end of the post).

but when i saw this version, with an amazing mix of spices, i knew we had to make it this week. we served the absolutely delicious roasted potato, cauliflower, green beans, and carrots with a dollop of yogurt and a side of rice. just what i need to make it through finals week!

one year ago: ginger pear muffins
two years ago: apple crisp
three years ago: wild rice and chickpea soup


moroccan roasted vegetables

yields 5-6 servings
borrowed from 101 cookbooks

  • 1T dried mint
  • 1t red pepper flakes
  • 1T ground cumin
  • 1t ground cinnamon
  • 2t ground ginger
  • 1t salt
  • 1/3c olive oil (+ more if needed)
  • 2 lbs of your favorite vegetables (we used ½ lb red potatoes, ½ lb green beans, 1 lb cauliflower and a few carrots)
  • plain yogurt, optional
  • rice, optional
    ______________________________
  1. preheat the oven to 425º
  2. put the mint, pepper flakes, cumin, cinnamon, ginger, salt, and olive oil into a large bowl and combine with a spoon
  3. wash, dry, and cut all of the vegetables into 1/4″ pieces and place them into the large bowl with the olive oil and spices
  4. toss the vegetables in the oil mixture until coated (alternately, you could just place the vegetables onto a greased baking sheet and use a brush to coat them)
  5. use a brush to grease a baking sheet and place the oiled vegetables onto it in one layer
  6. put the baking sheet into the oven and bake for 15 minutes, until all the vegetables are soft
  7. serve with a generous dollop of yogurt and rice (we cooked two cups of dry jasmine rice in four cups of salted water for 20 minutes)

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