Roasted Root Vegetables with Chermoula

By mm_food4me

Ingredients

• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, minced
• 2 teaspoons paprika, preferably sweet Hungarian
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 medium baking potato, peeled and cut into 1-inch chunks
• 1 medium sweet potato, peeled and cut into 1-inch chunks
• 1 medium turnip, peeled and cut into 1-inch chunks
• 1 medium rutabaga, peeled and cut into 1-inch chunks
• 2 medium carrots, cut into 1/2-inch slices
• 8 ounces peeled and seeded butternut squash, cut into 1-inch chunks (see Shopping Tip)

Preparation

Step 1

Preheat oven to 425°F.

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

Place potato, sweet potato, turnip, rutabaga, carrots and squash in a roasting pan large enough to accommodate the pieces in a single layer. Toss with the spiced oil mixture until well combined.

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