Moroccan-Spiced Roasted Vegetables

Name: Moroccan-Spiced Roasted Vegetables
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 lb shallots; 4 tbsp olive oil; 4 lb butternut squash; 4 large red bell peppers; 2 lb sweet potatoes; 1 tbsp coarse salt; 4 tsp ground cumin; 2 tsp ground coriander; 1 tsp ground cinnamon; 0.25 cup unsalted butter

A dish of butternut squash, red bell peppers and potatoes, seasoned with cumin and cinnamon and roasted in the oven.

1 hr 5 min · Serves 12 · Medium

Method

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Time: Prep 20 min · Cook 45 min · 65 min total
Difficulty: medium

1
Preheat 375°. Mix shallots with 1 tablespoon oil and roast in a shallow baking pan in lower third of oven 25 minutes.
25 min
2
Mix together squash, bell peppers, sweet potatoes, salt, cumin, coriander, cinnamon, and remaining 3 tablespoons oil. Add roasted shallots and divide between 2 large shallow baking pans.
3
Dot vegetables in each pan with half of butter and roast in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender, about 45 minutes total.
45 min