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.
  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 15 min
  • Cook: 55 min
  • Yield: Serves 6
  • Nutrition Info
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Nonstick 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


  1. Preheat the oven to 400 degrees F. Spray two rimmed baking sheets with nonstick cooking spray.
  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.
  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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