Roasted Root Vegetables With Chermoula

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Here, a medley of root vegetables and winter squash are roasted with chermoula (also spelled charmoula), a quintessential moroccan spice combination. (any combination will work in this dish; start with about 12 cups of peeled vegetable pieces.) be sure to peel turnips well; their skin is thicker and more fibrous than other root vegetables'. Exchanges: 2 starch, 1 vegetable, 2 fat (2 carbohydrate servings). from eatingwell magazine, september/october 2008 and posted for zwt 6 - north africa / middle eastern region.

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Steps

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Preheat oven to 425f.

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Place oil , garlic , paprika , cumin and salt in a food processor or blender and pulse or blend until smooth.

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Place potato , sweet potato , turnip , rutabaga , carrots and squash in a roasting pan large enough to accommodate the pieces in a single layer.

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Toss with the spiced oil mixture until well combined.

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Roast the vegetables , stirring once or twice , until tender , 45 to 50 minutes.

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Ingredients

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olive oil, garlic cloves, paprika, ground cumin, salt, baking potato, sweet potato, turnip, rutabaga, carrots, butternut squash