Ras el Hanout Roasted Vegetables
Updated Nov. 25, 2024
- Total Time
- About 1 hour
- Prep Time
- 5 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2sweet potatoes (1 pound)
- 3carrots (12 ounces)
- 2parsnips (12 ounces)
- 1large red onion
- ½cup olive oil
- 2teaspoons ras el hanout (see Tip)
- 3garlic cloves, minced or pressed
- Fine sea salt
- Fresh mint leaves, for garnishing
Nutritional analysis per serving (4 servings)
420 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 42 grams carbohydrates; 10 grams dietary fiber; 12 grams sugars; 4 grams protein; 841 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
- 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.
- 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.
- Step 4
Using a slotted spoon, transfer the cooked veggies to a serving dish. Roughly chop the mint and sprinkle on top before serving.
- If you’d like to make your own ras el hanout blend, stir together the following ingredients: 1 teaspoon each ground turmeric, ground coriander, ground ginger, ground cumin, ground cardamom and ground nutmeg, plus ½ teaspoon each ground aniseed (from about ½ teaspoon whole), ground caraway seeds (from about ½ teaspoon whole), ground fennel seeds (from about ½ teaspoon whole), ground cloves and ground black pepper. (Makes about 3 tablespoons ras el hanout.)
Private Notes
Comments
I cup olive oil leads to an oily mess that has to be drained after cooking into a paper bag or a paper towels. I find it unappetizing if the vegetable are swimming in oil. Instead add 1/4 cup oil and seasonings on top of the vegetables and shake in a plastic bag - evenly coating all vegetables.
Roast chickpeas with the veggies.
I didn’t have parsnips, but I had elderly cauliflower that begged to be included. I roasted the sweets, carrots, and red onion for about half the time, then tossed the cauliflower florets in the remaining oil-spice mix and added them. Yum! Go a little heavy on the Ras el Hanout. Both Spice House and Rumi have good blends.
Absolutely delicious. I use the recipe with any vegetables that might be in the crisper. My purchased jar of ras el hanout was empty so I used the tip attached to the recipe. Now I have an unending supply. For Stephanie who had problems with clumping - I put the cut up vegetables in a bowl and drizzle as much oil as seems right for the quantity of veg. I use a lot less oil this way. I toss this with a spoon then add the ras el hanout and toss with the spoon again. No clumping of spice!
The ras al hanout spice blend in this recipe is so good I’m going to adopt it. These spice blends are well kept family secrets and I’m glad it’s shared here. We swapped the parsnips for daikon radishes and the result was delicious. I think any root vegetable would go well in this dish. Author has an upcoming book that I’m looking forward to owning.
Made as directed The ras el hanout ruined an otherwise interesting mix of root vegetables. Sometimes simpler is better.