Roasted Root Vegetables with Chermoula

Name: Roasted Root Vegetables with Chermoula
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 0.25 cup extra-virgin olive oil; 3 garlic cloves; 2 tsp paprika; 2 tsp ground cumin; 1 tsp salt; 1 medium baking potato; 1 medium sweet potato; 1 medium turnip; 1 medium rutabaga; 2 medium carrots; 8 oz peeled and seeded butternut squash

Baking potato, turnip and rutabaga roasted in the oven and spiced with paprika and cumin for a Moroccan dish.

1 hr 20 min · Serves 6 · Medium

Method

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Time: Prep 30 min · Cook 50 min · 80 min total
Difficulty: medium

1
Preheat oven to 425°F. Place oil, garlic, paprika, cumin and salt in a food processor or blender and pulse or blend until smooth.
2
Place potato, sweet potato, turnip, rutabaga, carrots and squash in a roasting pan large enough to accommodate the pieces in a single layer. Toss with the spiced oil mixture until well combined.
3
Roast the vegetables, stirring once or twice, until tender, 45 to 50 minutes.
50 min