Moroccan Roasted Veggies Recipe

Ingredients

• 4 shallots
• 4 tablespoons olive oil
• 4 pounds butternut squash
• 2 pounds sweet potato
• 2 parsnips
• 1 rutabaga
• 1 tablespoon kosher salt
• 3 tablespoons Moroccan spice
• 1/2 stick unsalted butter, cut in little pieces

Serves / Yields

16

Preparation Instructions

Toss the shallots with 1 tablespoon olive oil and saute until sweated, slightly translucent. Peel and seed squash, cut into 3/4 inch cubes. Peel and cube the other vegetables. Toss together the vegetables, shallots, Moroccan spice, salt and the remaining olive oil. Once thoroughly incorporated, place in a large shallow baking pan, dot with butter and bake at 375 degrees for 45 minutes.

Credit

This recipe was provided by The Spice House.

Cuisines, Courses and Ingredients

• African, Moroccan, Side Dish, Vegetable, Vegetable

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