Roasted Moroccan Vegetables
Print recipe
| Serves | 6 |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Total time | 1 hour |
| Dietary | Vegetarian |
| Meal type | Lunch, Main Dish, Salad, Side Dish, Snack, Soup, Starter |
| Misc | Child Friendly, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day |
| Region | Moroccan |
| By author | Karen S Burns-Booth |
An all purpose low-calorie roasted vegetable recipe with exciting Moroccan flavours. This batch makes enough for 6 servings, and each serving is only 122 calories, so it is perfect for those on a diet, such as the 5:2 diet for a fast day or weight watchers. This recipe can be served as an accompaniment, or can be used in other recipes such as salads, soups, tagines, pasta, curries and gratin dishes.
Ingredients
- 1 tablespoon olive oil
- 2 small fennel bulbs (trimmed and cut into even size pieces, keep green fronds for decoration)
- 6 medium carrots (peeled and cut into even size pieces)
- 6 medium onions (peeled and cut into quarters)
- 3 cloves garlic (peeled and finely chopped/minced)
- 1 tablespoon fennel seeds
- 1 tablespoon Ras-el-Hanout
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
Note
An all purpose low-calorie roasted vegetable recipe with exciting Moroccan flavours. This batch makes enough for 6 servings, and each serving is only 122 calories, so it is perfect for those on a diet, such as the 5:2 diet for a fast day or weight watchers. This recipe can be served as an accompaniment, or can be used in other recipes such as salads, soups, tagines, pasta, curries and gratin dishes.
Directions
| Step 1 | Pre-heat oven to 200C/400F/Gas Mark 6. |
| Step 2 | Place all of the prepared vegetables, fennel seeds, ras-el-hanout, ground cumin and coriander into a large plastic bag, (or freezer bag) and add the olive oil. Mix the vegetables by squeezing and shaking the bag, so each piece is covered in a little oil. |
| Step 3 | Tip the seasoned vegetables into a large oven or roasting tray, and cook in pre-heated oven for between 30 and 45 minutes, or until vegetables are just tender, with a little bite and are slightly charred. Adjust seasoning with a little salt and pepper. (If the vegetables start to brown too quickly, cover them with foil and then take the foil off for the last 5 minutes) |
| Step 4 | Serve as a hot salad, as an accompaniment, or as part of a recipe such as tagine, curry, bakes, pasta, soups and stews etc. |
