Roasted Root Vegetables with Chermoula


Carolyn Malcoun contributed this Eating Well recipe a couple of weeks back. I've modified it to better represent the vegetables in this week's share. If you don't still have any winter squash on hand, you can any other root vegetables you have. The vegetables 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.) Serves 6.

1/4 cup extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons paprika, preferably sweet Hungarian
2 teaspoons ground cumin
1 teaspoon salt
2 medium baking potatoes, peeled and cut into 1-inch chunks
2 medium parsnips, 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 winter squash, cut into 1-inch chunks

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 all the vegetables 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.

Carolyn suggests serving the delicious roots with a dollop of plain yogurt.

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