• Ingredients: 34
  • Serves: 12
  • Prep: 45 min
  • Bake: 1 1/2 hr

Morrocan-spiced roasted vegetables with shallots, halved, olive oil, butternut squash, peeled, seeded, and cut into 3/4-inch cubes, large red bell peppers, cut into 1/2-inch-thick strips, sweet potatoes, peeled and cut into cubes, coarse salt, ground cumin, ground coriander, ground cinnamon, 1/2 stick unsalted butter, cut into bits. To make this morrocan-spiced roasted vegetables for 12 persons you will need 45 min for preaparation and 1 1/2 hr for baking.

Ingredients

  • 2 lb. shallots, halved
  • 4 tbsps. olive oil
  • 4 lb. butternut squash, peeled, seeded, and cut into 3/4-inch cubes
  • 4 large red bell peppers, cut into 1/2-inch-thick strips
  • 2 lb. sweet potatoes, peeled and cut into cubes
  • 1 tbsp. coarse salt
  • 4 tsps. ground cumin
  • 2 tsps. ground coriander
  • 1 tsp. ground cinnamon
  • 1/2 stick unsalted butter, cut into bits

For carrots

For tapenade

For sandwiches

  • Special equipment: an adjustable-blade slicer

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving

Directions

  1. Step 1 Preheat oven to 375°F. Toss shallots with 1 tablespoon oil and roast in a shallow baking pan in lower third of oven 25 minutes.

    For this step you will need

  2. Step 2 Toss together squash, bell peppers, sweet potatoes, salt, cumin, coriander, cinnamon, and remaining 3 tablespoons oil.

    For this step you will need

  3. Step 3 Add roasted shallots and divide between 2 large shallow (1-inch-deep) baking pans. Dot vegetables in each pan with half of butter and roast in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender, about 45 minutes total.

    For this step you will need

Nutrition information

Calories 277 Carbohydrates 49 g (16%)
Fat 9 g (14%) Protein 5 g (10%)
Saturated Fat 3 g (16%) Sodium 642 mg (27%)
Polyunsaturated Fat 1 g Fiber 9 g (35%)
Monounsaturated Fat 4 g Cholesterol 10 mg (3%)