Moroccan Roasted Vegetables
Elevate your dinner table with this vibrant and aromatic recipe for Moroccan Roasted Vegetables, a wholesome medley of carrots, sweet potatoes, zucchini, red bell peppers, cauliflower, and protein-packed chickpeas. Coated in a warm blend of Moroccan-inspired spices—cumin, coriander, turmeric, cinnamon, and smoked paprika—these roasted veggies develop a caramelized, slightly smoky flavor that's irresistibly comforting. Perfectly roasted to golden perfection, this dish is finished with a sprinkle of fresh parsley and a squeeze of zesty lemon for a burst of freshness. Ready in just under an hour, this recipe is not only healthy and vegan-friendly but also ideal for meal prep or as a colorful side dish at your next dinner party. Serve it warm as a standalone vegetarian main, or pair it with fluffy couscous or flatbread to complete the Moroccan-inspired feast.
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Recipe Information
Ingredients
- 4 medium carrot
- 2 medium sweet potato
- 2 medium zucchini
- 1 large red bell pepper
- 3 cups cauliflower florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 whole lemon, cut into wedges
Instructions
Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.
Peel the carrots and sweet potatoes, then cut them into bite-sized chunks. Cut the zucchini into half-moons and the red bell pepper into strips.
Spread the prepared carrots, sweet potatoes, zucchini, red bell pepper, and cauliflower florets onto the baking sheets, making sure the vegetables are evenly distributed and not overcrowded.
In a small bowl, whisk together the olive oil, ground cumin, ground coriander, ground turmeric, ground cinnamon, smoked paprika, salt, and black pepper.
Drizzle the spice mixture evenly over the vegetables and toss them with your hands to ensure they are well coated.
Add the drained and rinsed chickpeas to the baking sheets, distributing them evenly among the vegetables, and toss lightly to coat with the spices.
Roast the vegetables in the preheated oven for 30-35 minutes, stirring halfway through, until they are tender and lightly caramelized.
Remove the baking sheets from the oven and transfer the roasted vegetables to a serving platter.
Sprinkle the chopped fresh parsley over the vegetables and serve with lemon wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
1882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8694 mg | 378% | |
| Total Carbohydrate | 242.8 g | 88% | |
| Dietary Fiber | 62.4 g | 223% | |
| Total Sugars | 82.3 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 588 mg | 45% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 4795 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
