Best 9 Moroccan Spiced Roasted Vegetables Recipes

ROASTED MOROCCAN-STYLE VEGETABLES

Steps:

• Preheat the oven to 400 degrees F. Spray two rimmed baking sheets with nonstick cooking spray.
• Whisk together 3 tablespoons of the oil, lemon juice, garlic, 2 teaspoons salt, coriander, cinnamon, cumin and ginger in a large bowl. Add the onions, eggplant, sweet potatoes and tomatoes and toss well to fully coat the vegetables. Divide among the prepared baking sheets and arrange in a single layer. Roast until the sweet potatoes and eggplant are lightly browned and fully softened, 50 to 55 minutes, rotating trays and switching from top to bottom halfway through.
• Transfer the vegetables to a large bowl. Toss with the apricots, cilantro and remaining 2 tablespoons of oil. Season to taste with salt.

MOROCCAN-SPICED ROASTED VEGETABLES

Steps:

• Preheat 375°. Mix shallots with 1 tablespoon oil and roast in a shallow baking pan in lower third of oven 25 minutes.
• 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.
• 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.

MOROCCAN ROASTED VEGETABLES

Steps:

• Combine all vegetables and garlic in a large bowl; combine spices and oil in a small bowl; mix together and spread dressed vegetables on 11x17" tray (I use a cookie sheet).
• Bake at 400F for 20 minutes.
• Remove from oven, stir well and bake for another 20 minutes.
• Serve warm Per 15 oz serving = 296cal, 8g pro, 9.5g fat, 49g carb, 10g fibre.

MOROCCAN-SPICED ROASTED CARROTS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Toss carrots in a bowl with olive oil, lemon juice, sugar, cumin, cinnamon, garlic powder, and cayenne pepper. Transfer to a large roasting pan and arrange in a single layer.
• Roast in the preheated oven, turning often, 20 to 30 minutes.

MOROCCAN SPICED ROASTED CAULIFLOWER

Steps:

• 1. Preheat oven to 400°F.
• 2. Heat oil in an heavy oven-safe skillet (such as cast-iron) over medium heat. Add garlic and onion to skillet, and sauté for about 3 minutes or until fragrant.
• 3. Stir cauliflower florets into the garlic/onion mixture. Add tomatoes, cumin, turmeric, salt, pepper, and red pepper flakes, and mix until cauliflower is well coated.
• 4. Transfer skillet to preheated oven, and roast for 45 minutes until tender and cauliflower is beginning to turn a light golden brown.
• 5. While cauliflower is roasting, mix chopped cilantro and chopped mint together; set aside.
• 6. Remove skillet from oven. Garnish roasted cauliflower with the cilantro/mint mixture, and serve immediately.

MOROCCAN-SPICED ROASTED CARROTS

Steps:

• Preheat oven to 375 F (190 C) and line a baking sheet with parchment paper.
• Add carrots to the baking sheet and drizzle with oil, salt, paprika, cumin, ginger, cinnamon, turmeric, and cayenne (optional), and toss well to combine.
• Cook for 20-25 minutes, or until the carrots are tender and slightly browned. Serve hot as is, or with tahini, Za'atar, or our Zesty Dill Yogurt Sauce. These would also make a delicious addition to our Ultimate Mediterranean Bowl.
• Store leftovers covered in the refrigerator for up to 3-4 days. Not freezer friendly. Reheat in a 350 F (176 C) oven, in the microwave, or on the stovetop over medium heat until hot.

MOROCCAN ROASTED VEG WITH TAHINI DRESSING

Steps:

• Heat oven to 200C/180C fan/gas 6. Spread the vegetables out on a baking tray. Drizzle over the oil and harissa, season and toss well. Roast for 30 mins or until cooked and beginning to caramelise.
• Mix together the tahini, lemon juice, yogurt and 1-2 tbsp water to make a dressing. Stir in half the mint.
• Sprinkle the veg with the remaining mint and serve with the dressing, couscous and warm pitta bread.

MOROCCAN-SPICED VEGETABLES

Steps:

• Cut enough onion into 1/4-inch dice to measure 1 cup and thinly slice garlic. Trim fennel stalks flush with bulb, discarding stalks. Halve bulb and core. Cut enough fennel bulb into 1/4-inch dice to measure 1 1/4 cups. Cut enough zucchini into 1/4-inch dice to measure 1 1/2 cups. Cut enough carrot into 1/4-inch dice to measure 2/3 cup.
• Peel tomato (see below), reserving boiling water and ice water, and seed. Cut enough tomato into 1/4-inch dice to measure 3/4 cup. Add carrot to boiling water and cook 1 minute. Drain carrot in a colander. Transfer carrot to ice water to stop cooking and drain.
• In a large heavy skillet cook onion and garlic in oil over moderately low heat, stirring, until softened. Add fennel, zucchini, and carrot and cook, stirring, until slightly softened, about 5 minutes. Add spices and cook, stirring, 1 minute. Stir in tomato and pepper and salt to taste and cook, covered, over low heat, stirring occasionally, until fennel and carrot are just tender, 10 to 12 minutes. Keep vegetables warm, partially covered. Vegetables may be prepared 1 day ahead and chilled, covered. Reheat vegetables with 1 to 2 tablespoons water.
• To peel tomatoes:
• Have ready a bowl of ice and cold water. Cut an X in blossom end of each tomato. In a saucepan of boiling water blanch tomatoes 10 seconds. Transfer tomatoes with a slotted spoon to ice water to stop cooking. Peel tomatoes.

MORROCAN-SPICED ROASTED VEGETABLES

Steps:

• Preheat oven to 375°F. Toss shallots with 1 tablespoon oil and roast in a shallow baking pan in lower third of oven 25 minutes. Toss together squash, bell peppers, sweet potatoes, salt, cumin, coriander, cinnamon, and remaining 3 tablespoons oil. Add roasted shallots and divide between 2 large shallow (1-inch-deep) baking pans. 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.