ROASTED MOROCCAN-STYLE VEGETABLES
This low-calorie, high-fiber side dish is colorful and comforting. The sweetness of the apricots and sweet potato and the tang of the lemon juice are nicely balanced with the warm spice.
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield Serves 6
Number Of Ingredients 15
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mary Rice
[email protected]I'm new to cooking, and this recipe was easy to follow. The vegetables turned out great, and I'm excited to try more recipes from this website.
Goflix Codm
[email protected]I've made this dish several times now, and it's always a hit. It's a great way to add some variety to my weeknight meals.
jahidul shain
[email protected]These vegetables were a great way to get my kids to eat their vegetables. They loved the sweet and savory flavors.
Trisha Hossain
[email protected]I'm not a big fan of vegetables, but these were actually really good. I especially liked the zucchini and squash.
Mir Dattu
[email protected]The roasted vegetables were delicious, but the sauce was a bit too sweet for my taste.
Abdo Ramadan
[email protected]These vegetables were so good, I ate them all in one sitting! I'll definitely be making them again soon.
AnimoTime324
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved the unique flavors.
Fadi Bouali
[email protected]This dish was a great way to use up some leftover vegetables. I added a few extra spices to taste, and it turned out great!
Lucas Craig
[email protected]I found the recipe to be a bit too complicated. I think it would be easier to just roast the vegetables without all the spices.
Susan Larson
[email protected]The vegetables were a bit too spicy for my taste, but otherwise they were very good.
ASEKOKHAI JOSEPH
[email protected]Roasted Moroccan-style vegetables are one of my favorite side dishes. They're easy to make and always a crowd-pleaser.
Prince Santo
[email protected]These vegetables were so flavorful and delicious. I especially loved the combination of sweet potatoes and carrots.
Sanaipei Sanaipei
[email protected]I'm not usually a fan of roasted vegetables, but these were amazing! The spices really made all the difference. I'll definitely be making these again.
badhan sarker
[email protected]These roasted Moroccan-style vegetables were a hit at my last dinner party! The flavors were incredible, and the vegetables were cooked perfectly. I especially loved the sweet potatoes and bell peppers.