Large moroccan roasted veggies

Moroccan Roasted Veggies

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Yield: 16

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Moroccan Roasted Veggies Recipe

  • 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
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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.

Yield: 16
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Photo by Dan Williamson.


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