Sunday, May 11, 2008

Morrocan-Spiced Roasted Vegetables

The spices certainly gave these veggies a new depth. While I didn't use all the vegetables suggested in the original recipe, I will list them all below for those who wish to try the dish as written. I used shallots, onions (red & white), red peppers and sweet potatoes. There were quite a few comments on these veggies - all positive!

I didn't cook the veggies as directed, instead I cooked them at 425 for 45 minutes in the middle of the oven, mixing them up twice. I did not bake the shallots first either. Next time, I won't add as much butter.

Ingredients & Preparation: (From Epicurious, Original Gourmet, February 2000)

Active time: 45 min Start to finish: 1 1/2 hr
Servings: Serves 12

  • 2 lb shallots, halved (or quartered if large)
  • 4 tablespoons olive oil
  • 4 lb butternut squash, peeled, seeded, and cut into 3/4-inch cubes
  • 4 large red bell peppers, cut into 1/2-inch-thick strips
  • 2 lb sweet potatoes, peeled and cut into cubes
  • 1 tablespoon coarse salt
  • 4 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cinnamon
  • 1/2 stick unsalted butter, cut into bits
Preheat oven to 375°F. Toss shallots with 1 tablespoon oil and roast in a shallow baking pan in lower third of oven 25 minutes. Toss together squash, bell peppers, sweet potatoes, salt, cumin, coriander, cinnamon, and remaining 3 tablespoons oil. Add roasted shallots and divide between 2 large shallow (1-inch-deep) baking pans. Dot vegetables in each pan with half of butter and roast in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender, about 45 minutes total.

Cooks' note: Vegetables may be roasted 1 day ahead, then cooled before chilling, covered. Reheat in a 350°F oven until hot, 15 to 20 minutes.

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