Roasted Root Vegetables with Chermoula
Elevate your vegetable game with this vibrant Roasted Root Vegetables with Chermoula recipe, a perfect harmony of earthy, caramelized carrots, parsnips, sweet potatoes, and beets paired with a bold, aromatic North African-inspired herb sauce. Roasted to golden perfection, the tender vegetables are drizzled with a zesty chermoula made from fresh parsley and cilantro, garlic, warm spices like cumin and paprika, and a bright punch of lemon juice. This simple yet flavor-packed dish is not only a feast for the senses but also a nutrient-rich, gluten-free, and vegan-friendly option for your table. Serve as a stunning side dish or a satisfying plant-based main course—ideal for weeknight dinners or holiday spreads!
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Recipe Information
Ingredients
- 3 medium carrots
- 3 medium parsnips
- 2 medium sweet potatoes
- 2 medium beets
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 3 large garlic cloves
- 1.5 teaspoons ground cumin
- 1 teaspoon ground paprika
- 0.5 teaspoons red pepper flakes
- 2 tablespoons lemon juice
- 4 tablespoons olive oil (for chermoula)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Peel and chop the carrots, parsnips, sweet potatoes, and beets into roughly 1-inch pieces for even cooking.
In a large mixing bowl, toss the chopped vegetables with olive oil, salt, and black pepper.
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 35-40 minutes, stirring halfway through, until the vegetables are golden and tender.
While the vegetables are roasting, prepare the chermoula. In a food processor, combine the parsley, cilantro, garlic, ground cumin, paprika, red pepper flakes, lemon juice, and olive oil for chermoula. Blend until smooth, scraping down the sides as needed. Taste and adjust seasoning.
Once the vegetables are roasted, transfer them to a serving platter or bowl. Drizzle the chermoula sauce generously over the vegetables and toss to coat.
Serve warm or at room temperature as a side dish or light main course.
Nutrition Facts
Calories |
1623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 3459 mg | 150% | |
| Total Carbohydrate | 158.8 g | 58% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 49.8 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 463 mg | 36% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3196 mg | 68% | |
*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.
