Moroccan-Style Roasted Vegetables
160kcal
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)
Method
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the sweet potatoes, carrots, bell peppers, and onions.
- In a small mixing bowl, whisk together the olive oil, honey, cumin, coriander, paprika, cinnamon, cayenne pepper, salt, and black pepper.
- Pour the spice mixture over the vegetables and toss until they are evenly coated.
- Spread the vegetables out in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned.
- Serve hot, garnished with chopped parsley or cilantro if desired.
Nutrition
Calories160kcalCarbohydrates22gProtein2gFat8gSaturated Fat1gSodium68mgPotassium421mgFiber4gSugar10g