Best 7 Roasted Root Vegetables With Chermoula Recipes
Embark on a culinary adventure with our roasted root vegetables transformed by the vibrant flavors of chermoula. This tantalizing dish showcases a medley of hearty vegetables, including carrots, parsnips, turnips, and sweet potatoes, caramelized to perfection. The chermoula, a North African marinade, infuses each bite with a harmonious blend of herbs, spices, and citrus, creating a symphony of flavors that dance on your palate. Whether you're seeking a delightful side dish or a wholesome main course, these roasted root vegetables with chermoula promise a satisfying and unforgettable dining experience.
This versatile recipe offers three delectable variations to suit your preferences. The classic chermoula marinade combines the earthy notes of cumin, coriander, and paprika with the zesty brightness of lemon and orange. For a touch of smokiness, the harissa chermoula incorporates spicy harissa paste, adding a fiery kick to the dish. And if you're drawn to Mediterranean flavors, the chermoula with preserved lemons and olives adds a briny, tangy twist that will transport you to the shores of the Mediterranean.
Each chermoula variation pairs seamlessly with the roasted root vegetables, enhancing their natural sweetness and creating a delightful interplay of flavors. As the vegetables caramelize in the oven, their edges become crisp and golden brown, while the interiors remain tender and succulent. The chermoula marinade seeps into every crevice, infusing the vegetables with its aromatic and flavorful essence.
These roasted root vegetables with chermoula are not only a feast for the taste buds but also a vibrant and colorful addition to your table. The vibrant orange of the carrots, the pale yellow of the parsnips, the earthy brown of the turnips, and the deep orange of the sweet potatoes create a visually stunning dish that will impress your guests. Serve them as a side dish alongside grilled meats or fish, or enjoy them as a hearty and satisfying main course.
ROASTED ROOT VEGETABLES WITH CHERMOULA
Here, a medley of root vegetables and winter squash are roasted with chermoula (also spelled charmoula), a quintessential Moroccan spice combination. (Any combination will work in this dish; start with about 12 cups of peeled vegetable pieces.) Be sure to peel turnips well; their skin is thicker and more fibrous than other root vegetables'. Exchanges: 2 starch, 1 vegetable, 2 fat (2 Carbohydrate Servings). From EatingWell magazine, September/October 2008 and posted for ZWT 6 - North Africa / Middle Eastern region.
Provided by kitty.rock
Categories Yam/Sweet Potato
Time 1h20m
Yield 6 1 1/4 cup servings, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F
- Place oil, garlic, paprika, cumin and salt in a food processor or blender and pulse or blend until smooth.
- 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.
- Roast the vegetables, stirring once or twice, until tender, 45 to 50 minutes.
OVEN-ROASTED ROOT VEGETABLES
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 4 servings (8 cups)
Number Of Ingredients 9
Steps:
- Place 2 baking sheets in the oven and preheat to 425 degrees F.
- Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
- Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.
ROASTED ROOT VEGETABLES
Provided by Mark Bittman And Sam Sifton
Categories side dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
- Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 412 milligrams, Sugar 1 gram
ROASTED ROOT VEGETABLES
Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and under appreciated food stuffs around. But these nutritional storehouses are hidden treasures worthy of your notice. Not only are they available in winter when other vegetables are hard to find, they are also very inexpensive. Experiment with turnips, rutabagas, beets and parsnips, and learn what they have to offer in taste and versatility. Rutabaga (also known as swede) is an accidental vegetable -- the result of a chance hybridization of turnips and cabbage. Like carrots, they're low in sodium and high in vitamin C. The flavor of all root vegetables will be enhanced by selecting fresh, firm produce (preferably organically grown) and storing it carefully. Turnips and potatoes should be stored in a cool, dark place out of the refrigerator. The rest of these roots will keep well in the refrigerator for at least a week. From Dr. Weil
Provided by Rita1652
Categories One Dish Meal
Time 1h20m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Place the root vegetables and onion in a roasting pan.
- Toss the vegetables with the olive oil and salt to taste.
- Do not crowd the vegetables.
- Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
- After 30 minutes, scatter the garlic cloves in with the vegetables.
- Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
- Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.
Nutrition Facts : Calories 50.5, Fat 2.8, SaturatedFat 0.4, Sodium 3, Carbohydrate 6, Fiber 0.6, Sugar 1.1, Protein 1
ROASTED ROOT VEGETABLES
Pleasantly seasoned with rosemary and garlic, this appealing side dish showcases good-for-you roasted turnips, carrots and potatoes. It's a nice homey addition to our family's holiday meal. -Kerry Sullivan, Maitland, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place the potatoes, carrots, turnips and garlic in a greased 13x9-in. baking dish. Drizzle with oil; sprinkle with rosemary, salt and pepper. Stir to coat. , Bake, uncovered, at 350° for 35 minutes. Increase temperature to 450°; bake 10-15 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 55 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 144mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
SAVORY ROASTED ROOT VEGETABLES
Beets were my sworn enemy until I tried them like this, it's a great way to use root vegetables. I think the beets add a beautiful red color to the dish, but if it bothers you to serve pinkish vegetables, substitute parsnips, rutabaga, or any similar vegetable; be creative!
Provided by mgoblue1
Categories Side Dish Vegetables Greens
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.
- Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 143 calories, Carbohydrate 20.8 g, Fat 4.9 g, Fiber 4.2 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 95.3 mg, Sugar 4.8 g
ROASTED ROOT VEGETABLES WITH ROSEMARY
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Categories Onion Potato Vegetable Side Roast Christmas Thanksgiving Wheat/Gluten-Free Rosemary Leek Root Vegetable Carrot Parsnip Fall Winter Rutabaga Christmas Eve Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.
- Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.)
- Transfer roasted vegetables to large bowl and then serve.
Tips:
- Choose root vegetables that are firm and have no blemishes.
- Cut the vegetables into uniform sizes so that they cook evenly.
- Toss the vegetables with olive oil, salt, and pepper before roasting to help them brown and caramelize.
- Roast the vegetables at a high temperature (425 degrees Fahrenheit) for 20-30 minutes, or until they are tender and slightly browned.
- Make sure to stir the vegetables halfway through roasting to ensure even cooking.
- Serve the roasted root vegetables immediately with chermoula sauce.
Conclusion:
Roasted root vegetables with chermoula is a delicious and healthy side dish that can be enjoyed as part of a main meal or as a snack. The vegetables are roasted until tender and slightly browned, and the chermoula sauce adds a flavorful and tangy touch. This dish is also a great way to get your daily dose of vitamins and minerals.
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