Best 6 Roasted Moroccan Style Vegetables Recipes

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Embark on a culinary journey to Morocco with our tantalizing collection of roasted vegetable recipes. Experience the vibrant flavors and aromatic spices of this North African cuisine as you explore a symphony of dishes that celebrate the bounty of fresh vegetables. From the smoky charm of Roasted Moroccan Eggplant to the vibrant medley of Roasted Moroccan Carrots and Parsnips, each recipe captures the essence of Moroccan cuisine with its distinct blend of sweet, savory, and earthy flavors. Discover the delightful simplicity of Roasted Moroccan Zucchini and Bell Peppers, where the natural sweetness of the vegetables shines through, complemented by a delicate blend of spices. And don't miss the showstopping Roasted Moroccan Cauliflower, a symphony of flavors and textures that will leave you craving more. These recipes are not only bursting with flavor but also incredibly versatile. Serve them as a vibrant side dish to grilled meats or fish, or create a hearty and satisfying vegetarian main course by pairing them with couscous or quinoa. Each dish is a culinary adventure, inviting you to savor the rich traditions and vibrant flavors of Moroccan cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

MOROCCAN ROASTED VEGETABLES



Moroccan Roasted Vegetables image

Delicious spicy roasted veggies! The many spices are very visible in this dish. The chickpeas are a nice addition, and harden a bit after being roasted which is a nice addition to the overall texture of this dish.

Provided by LUv 2 BaKE

Categories     Yam/Sweet Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

1 medium onion, cut in 1/4-inch slices
1 medium zucchini, cut in 1/4-inch thick semi-circles
1 small eggplant, peeled, cut in 1/2-inch thick semi-circles
1 large sweet potato, peeled, cut in 1/4-inch semi-circles
1 large red pepper, sliced in 1/4-inch strips
2 medium tomatoes, fresh, chopped
15 ounces chickpeas, drained and rinsed
3 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon cumin
1 1/2 teaspoons turmeric
1 1/2 teaspoons cinnamon
1 1/2 teaspoons paprika
1/4 teaspoon cayenne

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.

Nutrition Facts : Calories 305.9, Fat 9.2, SaturatedFat 1.3, Sodium 352, Carbohydrate 51.2, Fiber 14, Sugar 10.2, Protein 9.6

MOROCCAN-SPICED ROASTED VEGETABLES



Moroccan-Spiced Roasted Vegetables image

Make and share this Moroccan-Spiced Roasted Vegetables recipe from Food.com.

Provided by Samantha in Ut

Categories     Yam/Sweet Potato

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 10

2 lbs shallots, quartered
4 tablespoons olive oil
4 lbs butternut squash, peeled, seeded, and cut into 3/4-inch cubes
4 large red bell peppers, cut into 1/2-inch-thick strips
2 lbs sweet potatoes, peeled and cut into cubes
1 tablespoon coarse salt
4 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1/4 cup unsalted butter, cut into bits

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.

ROASTED MOROCCAN-STYLE VEGETABLES



Roasted Moroccan-Style Vegetables image

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

Nonstick cooking spray
5 tablespoons extra-virgin olive oil
Juice of 1/2 small lemon (about 1 tablespoon)
2 large cloves garlic, minced
Kosher salt
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1 large yellow onion, diced
1 medium eggplant (about 1 pound), unpeeled, cut into 1/2-inch cubes
1 medium sweet potato (about 12 ounces), unpeeled, scrubbed and cut into 1/2-inch cubes
1 cup grape tomatoes, halved
8 dried apricots, thinly sliced, or 2 packed tablespoons golden raisins
1/2 cup loosely packed fresh cilantro leaves, chopped

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 VEGETABLES WITH COUSCOUS



Moroccan Vegetables with Couscous image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 17

1 tablespoon olive oil
1 large onion, chopped
1 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon ground coriander
2 teaspoon cumin
1 teaspoon cayenne
4 carrots, peeled and cut into 1" pieces
2 russet potatoes, peeled and cut into large chunks
1 small butternut squash, peeled, seeded, cut into 1" chunks
2 cups chopped whole plum tomatoes with juices
2 cups water
2 small zucchini, cut into 1" pieces
1 15-ounce can chickpeas
Salt and pepper
Tabasco to taste
1/2 cup chopped cilantro

Steps:

  • In a large heavy pot heat oil over medium high heat. Stir in the onion and cook for 3 minutes or until tender. Stir in spices and cook until aroma is released. Stir in carrots, potatoes and squash and toss to coat. Cook vegetables for 5 minutes. Stir in tomatoes and water. If necessary add enough water so that all the vegetables are submerged. Bring to a simmer and cook for 20 minutes. Stir in zucchini and continue to cook for 20 more minutes. Stir in the chickpeas and season with salt and pepper, Tabasco and cilantro. Serve hot with couscous and warm pita bread.

MOROCCAN ROASTED VEG WITH TAHINI DRESSING



Moroccan roasted veg with tahini dressing image

Oven bake courgettes, peppers and aubergines, add a kick of harissa and serve with couscous salad and cool yoghurt sauce

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 11

2 courgettes , cut into chunks
3 red peppers , deseeded and cut into chunks
1 large aubergine , cut into chunks
8 spring onions , cut into 2cm lengths
2 tbsp olive oil
2 tbsp harissa
2 tbsp tahini paste
juice 1 lemon
4 tbsp Greek yogurt
small bunch mint , roughly chopped
couscous and pitta bread , to serve

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.

Nutrition Facts : Calories 272 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 10 grams protein, Sodium 0.2 milligram of sodium

MORROCAN-SPICED ROASTED VEGETABLES



Morrocan-Spiced Roasted Vegetables image

Categories     Vegetable     Side     Roast     Vegetarian     Dinner     Winter     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 12

Number Of Ingredients 10

2 pounds shallots, halved (or quartered if large)
4 tablespoons olive oil
4 pounds butternut squash, peeled, seeded, and cut into 3/4-inch cubes
4 large red bell peppers, cut into 1/2-inch-thick strips
2 pounds sweet potatoes, peeled and cut into cubes
1 tablespoon coarse salt
4 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1/2 stick unsalted butter, cut into bits

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.

Tips:

  • Choose firm vegetables: Vegetables that hold their shape well, such as carrots, potatoes, and bell peppers, are best for roasting.
  • Cut vegetables into uniform pieces: This will help them cook evenly.
  • Toss vegetables with oil and spices: This will help them brown and flavor them.
  • Roast vegetables at a high temperature: This will help them caramelize and develop a crispy exterior.
  • Roast vegetables until they are tender-crisp: Overcooked vegetables will be mushy and lose their flavor.
  • Serve vegetables immediately: Roasted vegetables are best when served hot and fresh.

Conclusion:

Roasted Moroccan-style vegetables are a delicious and healthy side dish that can be enjoyed by people of all ages. They are easy to make and can be customized to your liking. With a variety of vegetables to choose from and a variety of spices to use, you can create a dish that is both flavorful and nutritious. So next time you're looking for a healthy and delicious side dish, try roasted Moroccan-style vegetables. You won't be disappointed!

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