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Moroccan Fish Tagine with Chermoula and Vegetables

Moroccan-Style Roasted Vegetables

5 from 1 vote
I recently prepared the Moroccan-Style Roasted Vegetables recipe and it turned out to be a delightful dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 8 People
Course: Side Dish, Vegan
Cuisine: Moroccan
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes peeled and cut into 1-inch pieces
  • 2 large carrots peeled and cut into 1-inch pieces
  • 2 red bell peppers seeded and cut into 1-inch pieces
  • 2 yellow onions peeled and cut into 1-inch pieces
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • Fresh parsley or cilantro chopped, for garnish (optional)

Equipment

  • small mixing bowl
  • Baking sheet
  • Parchment paper
  • whisk

Method
 

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the sweet potatoes, carrots, bell peppers, and onions.
  3. In a small mixing bowl, whisk together the olive oil, honey, cumin, coriander, paprika, cinnamon, cayenne pepper, salt, and black pepper.
  4. Pour the spice mixture over the vegetables and toss until they are evenly coated.
  5. Spread the vegetables out in a single layer on the prepared baking sheet.
  6. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned.
  7. Serve hot, garnished with chopped parsley or cilantro if desired.

Notes

Tips and Tricks

Cut the vegetables into uniform sizes to ensure even cooking.
Use a non-stick baking sheet or line the baking sheet with parchment paper to prevent the vegetables from sticking.
For a spicier version, increase the amount of cayenne pepper or add red pepper flakes.
Experiment with different combinations of spices to find your preferred flavor.