Ras el Hanout Roasted Vegetables

Preparation

1. Step 1

   Heat the oven to 400 degrees. Peel then cut the potatoes, carrots and parsnips at an angle into 1- to 2-inch chunks. Peel then cut the onion into 1½-inch wedges.

2. Step 2

   In a large bowl, combine the oil, ras el hanout, garlic and ¾ teaspoon salt. Add the vegetables and toss until evenly coated with the oil and spices.

3. Step 3

   Spread the vegetables in a single layer on a large baking sheet. Avoid crowding the pan; if necessary, use two pans. Roast 50 to 60 minutes, until tender on the inside and crisp on the outside, stirring halfway through to ensure even roasting.

4. Step 4

   Using a slotted spoon, transfer the cooked veggies to a serving dish. Roughly chop the mint and sprinkle on top before serving.