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Roasted Moroccan-Style Vegetables

Roasted Moroccan-Style Vegetables
Food Network
PREP TIME
15 min
COOK TIME
55 min
YIELDS
6 servings

This low-calorie, high-fiber side dish is colourful and comforting. The sweetness of the apricots and sweet potato and the tang of the lemon juice are nicely balanced with the warm spice.

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Ingredients

Nonstick cooking spray
5
tbsp extra-virgin olive oil
Juice of 1/2 small lemon (about 1 tbsp)
2
large cloves garlic, minced
Kosher salt
1
tsp ground coriander
½
tsp ground cinnamon
¼
tsp ground cumin
¼
tsp ground ginger
1
large yellow onion, diced
1
medium eggplant (about 1 lb), unpeeled, cut into 1/2-inch cubes
1
medium sweet potato (about 12 oz), unpeeled, scrubbed and cut into 1/2-inch cubes
1
cup grape tomatoes, halved
8
dried apricots, thinly sliced, or 2 packed tbsp golden raisins
½
cup loosely packed fresh cilantro leaves, chopped
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Directions

Step 1

Preheat the oven to 400ºF. Spray two rimmed baking sheets with nonstick cooking spray.

Step 2

Whisk together 3 tablespoons of the oil, lemon juice, garlic, 2 teaspoons salt, coriander, cinnamon, cumin and ginger in a large bowl. Add the onions, eggplant, sweet potatoes and tomatoes and toss well to fully coat the vegetables. Divide among the prepared baking sheets and arrange in a single layer. Roast until the sweet potatoes and eggplant are lightly browned and fully softened, 50 to 55 minutes, rotating trays and switching from top to bottom halfway through.

Step 3

Transfer the vegetables to a large bowl. Toss with the apricots, cilantro and remaining 2 tablespoons of oil. Season to taste with salt.

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My rating for Roasted Moroccan-Style Vegetables
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