Roasted Moroccan-Style Vegetables

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

Total Time:
1 hr 10 min
Prep:
15 min
Cook:
55 min

Yield:
Serves 6
Level:
Easy

NUTRITION INFO
Ingredients
  • Cooking spray
  • 5 tablespoons extra-virgin olive oil
  • Juice of 1/2 small lemon (about 1 tablespoon)
  • 2 large cloves garlic, minced
  • Kosher salt
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground ginger
  • 1 large yellow onion, diced
  • 1 medium eggplant (about 1 pound), unpeeled, cut into 1/2-inch cubes
  • 1 medium sweet potato (about 12 ounces), unpeeled, scrubbed and cut into 1/2-inch cubes
  • 1 cup grape tomatoes, halved
  • 8 dried apricots, thinly sliced, or 2 packed tablespoons golden raisins
  • 1/2 cup loosely packed fresh cilantro leaves, chopped
Directions
  • Preheat the oven to 400 degrees F. Spray two rimmed baking sheets with cooking spray.

  • 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.

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

  • Copyright 2014 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Fresh, Wholesome Side Dishes