Ras el Hanout Roasted Vegetables
Updated Nov. 25, 2024
- Total Time
- About 1 hour
- Prep Time
- 5 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2sweet potatoes (1 pound)
- 3carrots (12 ounces)
- 2parsnips (12 ounces)
- 1large red onion
- ½cup olive oil
- 2teaspoons ras el hanout (see Tip)
- 3garlic cloves, minced or pressed
- Fine sea salt
- Fresh mint leaves, for garnishing
Nutritional analysis per serving (4 servings)
420 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 42 grams carbohydrates; 10 grams dietary fiber; 12 grams sugars; 4 grams protein; 841 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. Peel then cut the potatoes, carrots and parsnips at an angle into 1- to 2-inch chunks. Peel then cut the onion into 1½-inch wedges.
- Step 2
In a large bowl, combine the oil, ras el hanout, garlic and ¾ teaspoon salt. Add the vegetables and toss until evenly coated with the oil and spices.
- Step 3
Spread the vegetables in a single layer on a large baking sheet. Avoid crowding the pan; if necessary, use two pans. Roast 50 to 60 minutes, until tender on the inside and crisp on the outside, stirring halfway through to ensure even roasting.
- Step 4
Using a slotted spoon, transfer the cooked veggies to a serving dish. Roughly chop the mint and sprinkle on top before serving.
- If you’d like to make your own ras el hanout blend, stir together the following ingredients: 1 teaspoon each ground turmeric, ground coriander, ground ginger, ground cumin, ground cardamom and ground nutmeg, plus ½ teaspoon each ground aniseed (from about ½ teaspoon whole), ground caraway seeds (from about ½ teaspoon whole), ground fennel seeds (from about ½ teaspoon whole), ground cloves and ground black pepper. (Makes about 3 tablespoons ras el hanout.)
Private Notes
Comments
Roast chickpeas with the veggies.
I didn’t have parsnips, but I had elderly cauliflower that begged to be included. I roasted the sweets, carrots, and red onion for about half the time, then tossed the cauliflower florets in the remaining oil-spice mix and added them. Yum! Go a little heavy on the Ras el Hanout. Both Spice House and Rumi have good blends.
I cup olive oil leads to an oily mess that has to be drained after cooking into a paper bag or a paper towels. I find it unappetizing if the vegetable are swimming in oil. Instead add 1/4 cup oil and seasonings on top of the vegetables and shake in a plastic bag - evenly coating all vegetables.
Delicious! Simple! Two of my favorite food descriptors. :)
Wonderful recipe- I followed the advice of adding chickpeas and then serve on a bed of couscous for a complete meal.
Salt: I used 1.5 tsp kosher salt and added about 1/4 tsp smoked sweet paprika. Instead of mint, which I didn't have, I garnished the dish with chopped fresh basil. Yummy.