Moroccan Roast Vegetables

Very few things satisfy the stomach more than a big serve of roasted vegetables. Especially when it’s wet, wild n’ cold outside, you need to be able to get all the nutrients from your greens, reds and purples without having to make too many dishes for one meal. This is an all-in-one wonder!

These lovely veggies make a delicious winter salad, beautifully accompanied with fish, chicken, lamb or falafels. You could also serve it with rice, quinoa or couscous, and a big dollop of creamy sheep’s milk yoghurt.

There is no need to peel the vegetables (especially if you’re buying organic), you don’t want to lose all the great nutrients they have to offer. We recommend giving them a wash and a good scrub.

Moroccan Roast Vegetables

Very few things satisfy the stomach more than a big serve of roasted vegetables. Especially when it's wet, wild n' cold outside, you need to be able to get all the nutrients from your greens, reds and purples without having to make too many dishes for one meal. This is an all-in-one wonder!

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Prep Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Entrée, Side Dish

Servings 6 Servings

Ingredients

  

• 4 Small Beetroots Trimmed and cut into wedges
• 1 Large Spanish Onion Cut into wedges
• 4 Medium Carrots Orange, halved lenngthways and cut into wedges
• 4 Medium Carrots Purple, halved lenngthways and cut into wedges. Use more orange carrots if purple are not available
• 2 Medium Parsnips Halved lengthways and cut into wedges
• 1/4 Jap Pumpkin Cut into wedges
• 2 Tsp Ground Coriander
• 2 Tsp Ground Cumin
• 2 Tsp Ground Cinnamon
• Sea Salt Unrefined
• Black Pepper Freshly Ground
• 2 Pieces Preserved Lemon Rind only, rinsed well and finely chopped
• 6 Tbsp Ghee Melted
• 1 Cup Baby Spinach Leaves
• 1/2 Lemon Juiced
• 2 Tsp Olive Oil
• 100 G Goats Feta
• 1 Handful Coriander Leaves
• 2 Tsp Sumac
• Harissa To serve, optional

Instructions

 

• Preheat oven to 200C.
• Toss the veggies with coriander, cumin, cinnamon, salt, pepper, preserved lemon and ghee.
• Place the beetroots and onion in a large baking dish and roast for 20 minutes.
• Add the carrots and parsnips and cook for another 20 minutes
• Then toss through the pumpkin pieces and place back in the oven for a further 20 minutes.
• Let the vegetables cool for a few minutes and then place them over the spinach leaves on a serving platter.
• Drizzle over olive oil and lemon juice, then scatter over the feta and coriander, and a sprinkle of sumac. Serve with Harissa if you like things a bit spicy.

Notes

Optional ideas
* Sprinkle some activated almonds, pistachios or pepitas.
* Serve the vegetables alongside some grilled lamb backstrap that has been rolled in za'atar and sumac.
* Raddichio leaves added to the spinach would be lovely.
* Toss through a tin of rinsed chickpeas.
* Replace the parsnips with wedges of fennel.
* Add some roasted red capsicum strips.
* Try mint leaves instead of or as well as the coriander.
* Add a handful of currants or sliced fresh dates.
* Toss through some juicy black or green olives.

*** This recipe is adapted from a Gourmet Traveller recipe.