Healthy Savory Moroccan Roasted Vegetables

This recipe for Savory Moroccan Roasted Vegetables makes it easy to eat your vegetables. With warm spices, heart-healthy olive oil, and a colorful variety of starchy and non-starchy vegetables, it’s filling and high in fiber. It’s simple to make, and versatile enough to suit different taste buds and texture preferences. 

Variations and Serving Suggestions

• For a low-carb version, swap cauliflower for sweet potatoes.
• For variety, try vegetables like cauliflower, broccoli, red peppers, or green beans. 
• For a complete plant-based (vegan) meal, add 1-2 15-ounce cans of garbanzo beans, rinsed and drained, before roasting. Serve with whole-grain couscous if desired.
• For a balanced meal, serve with roasted skinless chicken or salmon. Add a side salad if desired. 
• For more citrus, stir in 1-2 teaspoons of lemon or orange zest before roasting, and squeeze fresh lemon or orange juice over the vegetables just before serving. 
• For spicy heat, add harissa paste or cayenne pepper. 
• For variety, try herbs like fresh mint.

Recipe for Savory Moroccan Roasted Vegetables

Makes 4 servings

Ingredients:

•  2 medium sweet potatoes, peeled and cubed
• 2 large turnips, peeled and cut into chunks
• 1 red onion, cut into wedges
• 2 carrots, chopped into 1-inch pieces
• 2 tablespoons of olive oil
• 2 cloves of garlic, peeled and minced
• 2 teaspoons of ground cumin
• 1 teaspoon of smoked or regular paprika
• 1 teaspoon of ground turmeric
• ½ teaspoon of ground ginger
• Salt and pepper to taste
• Fresh cilantro or parsley, for garnish

Directions:

1. Preheat the oven to 400°. Line a large baking sheet with parchment paper or spray it with cooking spray. 
2. In a large bowl, combine the sweet potatoes, turnips, onion, and carrots.
3. In a small bowl, whisk together the olive oil, minced garlic, cumin, smoked paprika, turmeric, ginger, black pepper, and optional salt.
4. Pour the spice mixture over the vegetables and toss until everything is evenly coated. Spread the vegetables in a single layer on the baking sheet. Bake for 30-35 minutes. Toss the vegetables halfway through.
5. Remove from the oven and garnish with fresh cilantro or parsley.

Nutrition information per serving: 200 calories, 8 grams fat, 1 gram saturated fat, 0 mg cholesterol, 160 mg sodium, 30 grams of carbohydrates, 8 grams sugar, 7 grams fiber, 4 grams of protein

Reviewed by Natalie Stein, MS, MPH, CDCES