We’re edging closer to spring, though Mother Nature hasn’t got the memo, it seems. Outside of the growing supply of greenhouse options, our supply of local or Ontario produce very much draws on traditional root vegetables.
This recipe for Roasted Moroccan Vegetables gets its name and flavour from some outsourced spices, but most of the ingredients can be found from sources much closer to home.
In keeping with the world of tastes, this vegetable side dish, so packed with bold flavours, is perfect to serve with lamb kebabs – local lamb also being an option.
Roasted Moroccan Vegetables
- 2 cups each of cubed butternut squash and sweet potato (about 1-inch pieces)
- 2 cups each diagonally sliced carrots and parsnips (about 1-inch)
- 2 cloves garlic, slivered
- 1 red onion, cut into 8 wedges
- 2 Tbsp. olive oil
- 1 tsp. ground cumin
- 1/2 tsp. each salt, ground ginger, cinnamon, turmeric and paprika
- 1/4 tsp. cayenne pepper (or more to taste)
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped dried apricots
- 2 Tbsp. chopped pistachios
In large bowl, toss together squash, sweet potato, carrots, parsnips, garlic, onion and oil.
In small bowl, combine cumin, salt, ginger, cinnamon, turmeric, paprika and cayenne. Add to vegetables and toss well to coat thoroughly. Spread in single layer on large parchment paperlined baking sheet. Roast in 425°F (220°C) oven for 35 minutes or until vegetables are tender; stirring halfway through.
Transfer to serving bowl; sprinkle with cheese, apricots and pistachios.
Tip: A sharp vegetable peeler works great on removing the skin from the squash.