Marrakesh Roasted Vegetables
Roasted butternut, sweet potato, parsnip and rutabaga tossed with Moroccan spice. One-pan side ready in about 45 minutes.
Pumpkins are a popular ingredient in Moroccan cuisine, especially in soups. We decided to roast ours with some root vegetables.
Submitted by: rick from Milwaukee, WI
Yield: 16
- Cube winter vegetables, toss with shallots, oil, salt and Moroccan spice, then roast at 375°F for about 45 minutes.
- Dot with butter before baking for richness or swap for oil or vegan butter to make it dairy free.
- Avoid overcrowding the pan so vegetables brown. Roast hotter for less time but check and stir once.
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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.
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More About This Recipe
Photo by Dan Williamson.
Frequently Asked Questions
What is Moroccan spice and can I make it at home?
Moroccan spice can mean ras el hanout or a simple homemade mix. Try 1 teaspoon each ground cumin, coriander, and sweet paprika; 1/2 teaspoon each cinnamon, turmeric, and ground ginger; plus a pinch of cayenne and ground cloves. Taste and adjust.
Can I make this recipe vegan?
Yes. Replace the 1/2 stick of butter with extra olive oil or a vegan butter. Everything else stays the same.
Do I need to peel the squash and other vegetables?
Peeling is recommended for butternut because its skin is tough. You can leave skins on sweet potatoes and rutabaga if scrubbed well, but peeling gives a smoother texture.
How do I know when the vegetables are done?
They are ready when fork-tender and the edges are nicely browned and caramelized. Total time is about 45 minutes at 375°F; test a few pieces near the end.
Can I roast at a higher temperature to save time?
Yes. Roast at 400 to 425°F to shorten cooking to about 30 to 35 minutes. Stir once halfway through and watch for excessive browning.
How should I store and reheat leftovers?
Refrigerate in an airtight container up to 3 to 4 days. Reheat in a 350°F oven for 10 to 15 minutes to restore texture, or rewarm in a skillet to re-crisp edges. You can freeze up to 3 months; thaw overnight before reheating.
Can I substitute other vegetables or scale the recipe?
Yes. Use any firm root or winter vegetables cut to similar 3/4 inch pieces so they cook evenly. When scaling up, avoid crowding the pan; use a second pan or roast in batches for proper browning.
What is Moroccan spice and can I make it at home?
Moroccan spice can mean ras el hanout or a simple homemade mix. Try 1 teaspoon each ground cumin, coriander, and sweet paprika; 1/2 teaspoon each cinnamon, turmeric, and ground ginger; plus a pinch of cayenne and ground cloves. Taste and adjust.
Can I make this recipe vegan?
Yes. Replace the 1/2 stick of butter with extra olive oil or a vegan butter. Everything else stays the same.
Do I need to peel the squash and other vegetables?
Peeling is recommended for butternut because its skin is tough. You can leave skins on sweet potatoes and rutabaga if scrubbed well, but peeling gives a smoother texture.
How do I know when the vegetables are done?
They are ready when fork-tender and the edges are nicely browned and caramelized. Total time is about 45 minutes at 375°F; test a few pieces near the end.
Can I roast at a higher temperature to save time?
Yes. Roast at 400 to 425°F to shorten cooking to about 30 to 35 minutes. Stir once halfway through and watch for excessive browning.
How should I store and reheat leftovers?
Refrigerate in an airtight container up to 3 to 4 days. Reheat in a 350°F oven for 10 to 15 minutes to restore texture, or rewarm in a skillet to re-crisp edges. You can freeze up to 3 months; thaw overnight before reheating.
Can I substitute other vegetables or scale the recipe?
Yes. Use any firm root or winter vegetables cut to similar 3/4 inch pieces so they cook evenly. When scaling up, avoid crowding the pan; use a second pan or roast in batches for proper browning.
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