Moroccan Roasted Vegetables Recipe
Ingredients
| Olive oil | 1/4 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Ground cinnamon | 3/4 Teaspoon | |
| Ground coriander | 3/4 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Red pepper flakes | 1/2 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| 1 head cauliflower, broken into florets (6 cups) | ||
| Broccoli | 1 Medium, broken | |
| Onion | 1 Medium | |
| Carrot | 1 Medium | |
| Chickpeas | 1 Can (10oz), drained, rinsed | |
| Cilantro | 3 Tablespoon, chopped | |
Directions
1. Heat oven to 450°F. Mix oil, salt, cinnamon, coriander, cumin, red pepper flakes, and ginger in a large roasting pan. Add cauliflower, broccoli, onion, and carrot; toss gently to coat.
2. Cover with foil and roast 20 minutes. Stir vegetables; roast, uncovered, until cauliflower is browned but not fork-tender, about 20 minutes longer. Stir in chickpeas; continue to roast until all vegetables are tender, 20 minutes longer. Serve, sprinkled with cilantro.
2. Cover with foil and roast 20 minutes. Stir vegetables; roast, uncovered, until cauliflower is browned but not fork-tender, about 20 minutes longer. Stir in chickpeas; continue to roast until all vegetables are tender, 20 minutes longer. Serve, sprinkled with cilantro.
Chef
