AuthorLeah St John, CHN
RatingDifficultyIntermediate

Tossed in a delicious Moroccan spice mix and then roasted to perfection, this combination of vegetables and spices boasts a delightful aroma and flavor.

ShareTweetSaveBigOven

Yields4 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

Moroccan Spice Mix
 3 tsp ground cumin
 3 tsp ground ginger
 1 ½ tsp ground cinnamon
 1 ½ tsp ground coriander
 1 ½ tsp ground cayenne pepper
 1 ½ tsp ground allspice
 ¾ tsp ground cloves
Moroccan Vegetables
 1 acorn squash
 1 medium sweet potato
 1 red onion
 1 red bell pepper
 4 tbsp vegetable broth
 3 garlic cloves
 Moroccan spice mix
 Himalayan salt & black pepper, to season

1

Preheat oven to 350 F/ 175 C.

2

Wash all of the vegetables, and peel the acorn squash, Cut all the vegetables into 1″ cubes. Crush the garlic.

3

Combine the veggie broth, garlic, and half of the Moroccan spice mix in a small mixing bowl, and whisk well.

4

Put the squash and sweet potatoes into a roasting pan, and pour 1/2 the stock/spice mix on top. Toss well and cook uncovered for 20 minutes.

5

Add the onion, bell pepper, and remaining oil/spice mix. Cook for an additional 30 minutes.

6

Season with salt and pepper, and serve with millet or quinoa, and Moroccan Carrot Salad.

Notes
7

You'll only need 1/2 of the Moroccan spice mix in this recipe. Store the other 1/2 in an airtight glass jar.

Category

Ingredients

Moroccan Spice Mix
 3 tsp ground cumin
 3 tsp ground ginger
 1 ½ tsp ground cinnamon
 1 ½ tsp ground coriander
 1 ½ tsp ground cayenne pepper
 1 ½ tsp ground allspice
 ¾ tsp ground cloves
Moroccan Vegetables
 1 acorn squash
 1 medium sweet potato
 1 red onion
 1 red bell pepper
 4 tbsp vegetable broth
 3 garlic cloves
 Moroccan spice mix
 Himalayan salt & black pepper, to season

Directions

1

Preheat oven to 350 F/ 175 C.

2

Wash all of the vegetables, and peel the acorn squash, Cut all the vegetables into 1″ cubes. Crush the garlic.

3

Combine the veggie broth, garlic, and half of the Moroccan spice mix in a small mixing bowl, and whisk well.

4

Put the squash and sweet potatoes into a roasting pan, and pour 1/2 the stock/spice mix on top. Toss well and cook uncovered for 20 minutes.

5

Add the onion, bell pepper, and remaining oil/spice mix. Cook for an additional 30 minutes.

6

Season with salt and pepper, and serve with millet or quinoa, and Moroccan Carrot Salad.

Notes
7

You'll only need 1/2 of the Moroccan spice mix in this recipe. Store the other 1/2 in an airtight glass jar.

Moroccan Roasted Vegetables