Moroccan Roasted Root Vegetables
From Becky Henning
Taken from Co-op Cuisine: Recipes We Like 35th Anniversary Cookbook
Large baking tray
Preheat oven to 450℉.
In a large bowl, combine all ingredients except for the sliced vegetables. Mix well.
Next, add the sliced vegetables and toss to coat in the sauce.
Spread the coated vegetables on an unoiled baking tray and pour any remaining sauce over vegetables. Bake for 20 minutes.
Remove from the oven and stir well; then return to oven for 20 minutes or until vegetables are tender.
Serve over couscous and top with the almonds and feta.
To serve (optional):
Coarsely chopped almonds
2 cups coarsely chopped onions
2 cups carrots, sliced ¼ inch thick
2 cups parsnips, sliced ¼ inch thick
2 cups turnips, sliced ¼ inch thick
2 cups potatoes, sliced ¼ inch thick
15-oz can diced tomatoes, or 2-3 fresh tomatoes
1 ½ cups cooked chickpeas
3 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon ground cumin
1 ½ teaspoon turmeric
1 ½ teaspoon ground cinnamon
1 ½ teaspoon paprika
¼ teaspoon cayenne
2 teaspoons salt