One Moroccan spice blend called ras el hanout elevates any root vegetable into an extraordinary side. Look for it any grocery store in the spice aisle and use it spice up to salads, dressings and vegetables like these. We like to pair these with meat, fish, lentils or our favorite chicken nuggets (see my previous recipe on the blog!)
Serves 4 | Vegan, vegetarian and gluten free | less than 45 minutes
- 6 cups of chopped root vegetables. You can use any combination of sweet potatoes, red potatoes, turnips, parsnips, radishes, or carrots
- 1 yellow onion, chopped into 1 inch pieces
- 2 tbsp olive oil
- 1 tbsp agave
- 1 tbsp ras el hanout
- 1 tsp sea salt
- Black pepper
- 2 tsp chopped mint + more for topping
- Fresh lemon juice for finishing
- 1 tbsp sesame seeds
Preheat your oven to 425 F. In a large bowl, combine the root vegetables, olive oil, agave, ras el hanout, sea salt, a few cracks of black pepper, and 2 tsp freshly chopped mint. Toss well to combine. Spread onto two baking sheets and bake for 20 minutes.
After 20 minutes, flip with a spatula and bake for another 15-20 minutes. Sprinkle with sesame seeds, a squeeze of lemon juice and fresh mint before serving. Serve warm.