Moroccan Roasted Vegetables
Colorful, healthful and with just the right amount of kick. These Moroccan Roasted Vegetables are a one sheet pan meal, perfect for a quick dinner and taste fantastic.
Servings: 4 servings
Calories: 207kcal
Ingredients
- Pick 5-6 vegetables of your choice and availablility
- 1 russet potato peeled and cut into cubes
- 1 sweet potato peeled and cut into cubes
- 1 green bell pepper cut into cubes
- 1 red bell pepper cut into cubes
- 1/2 red onions cut into cubes
- 1 medium head broccoli cut into florets
- 8-10 button mushroom halved
- 2-3 slices of lemon
- 6-7 cloves of garlic
- 2 tsp paprika
- 1 tbsp cumin powder
- 1 tbsp coriander/ cilantro powder
- 1 tsp turmeric
- 1 tsp cinnamon powder
- 1 tbsp crushed black pepper
- 1-2 tbsp harissa this is optional, if you want an additional kick which is totally worth it
- 2 tbsp extra virgin olive oil
- Salt to taste
Instructions
- Pre-heat oven to 375F
- Line a baking sheet with foil or parchment paper for easy cleaning afterwards.
- Place all the vegetables on the baking tray.
- Add evoo and all the spices (paprika, cumin powder, cilantro powder, crushed black pepper, cinnamon powder, harissa)
- Mix thoroughly so that all the vegetables are well coated. Don't be shy to use your hands! Arrange all the vegetables in an even single layer.
- Bake in the oven for 20 minutes. Remove and toss all the vegetables.
- Bake again for another 20 minutes until all the vegetables are tender.
- Serve with tzatziki or plain greek yogurt.
Nutrition
Sodium: 121mg | Sugar: 7.7g | Fiber: 5.7g | Cholesterol: 1mg | Calories: 207kcal | Saturated Fat: 1.1g | Fat: 8.7g | Protein: 6.1g | Carbohydrates: 30.6g