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Moroccan Roasted Vegetables

Diet.Guru's picture
  Olive oil 1⁄4 Cup (4 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
  Cauliflower head 1 , broken into florets to make 6 cups
  Broccoli 1 Bunch (100 gm), broken into florets to make 4 cups
  Onion 1 Medium, chopped to make 3/4 cups
  Carrot 1 Medium, cut into 1/3-inch slices to make 1 cup
  Canned chickpeas 15 Ounce, drained, rinsed (1 Can)
  Chopped fresh cilantro 3 Tablespoon

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.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1349 Calories from Fat 546

% Daily Value*

Total Fat 62 g95.5%

Saturated Fat 8.4 g41.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4501.9 mg187.6%

Total Carbohydrates 174 g57.9%

Dietary Fiber 49.4 g197.6%

Sugars 30.2 g

Protein 42 g84.9%

Vitamin A 282.9% Vitamin C 757.8%

Calcium 51.2% Iron 72.5%

*Based on a 2000 Calorie diet

Moroccan Roasted Vegetables Recipe