This roasted dinner is one of my favorites, and I make it often! All you need are the vegetables, oil, Magickal Seasoning Blend, Moroccan Seasoning, chickpeas, and raisins. (Click the links for the seasoning blend recipes.) The prep is quick and simple, and then your kitchen fills with the most enticing aromas while you wait for the vegetables to roast! Here is what you need:
You can use different vegetables as long as you don’t use more than two pounds of potatoes, and you consider cooking times. More potatoes will make everything too dry, unless you increase the oil in the recipe too, and you don’t want to cook spinach, chickpeas, or tomatoes for too long. I will do a comprehensive roasted dinner post soon, with a chart to explain when to add different vegetables and suggestions for good combinations.
Whisk the seasoning blends together, then add the oil and whisk again:
Pour the mixture over the vegetables:
Use a piece of onion to scrape out the bowl:
Mix well with your hands until all the vegetables are evenly coated:
Roast for 25 minutes at 400 degrees Fahrenheit, then stir the vegetables. There should be some liquid in the bottom of the pan, and you want to coat the vegetables with it.
Roast for another 20 to 25 minutes until the vegetables are tender. They will not be browned enough yet, but that is ok.
Gently stir in the drained chickpeas and the raisins, then broil for 5 to 15 minutes until the vegetables are golden brown.
This is what the vegetables should look like:
I like to serve Moroccan roasted dinner with rice and garnish with some chopped cilantro. Enjoy!
Moroccan Roasted Vegetables
Sweet, warm, and spicy flavors from Moroccan Seasoning make these roasted vegetables smell and taste amazing!
- 1 lb (about 3 medium) Potatoes
- 1 lb (about 1 large) Sweet Potato
- 1 lb (about 3 medium) Peeled Onions
- 1 1/4 lbs (about 1 medium-large) Cauliflower
- 1 1/4 lbs (about 1 medium-large) Eggplant
- 1 16 oz can Garbanzo Beans (chickpeas), drained
- 70 g (1/2 c) Raisins
- 42 g (3 TBS) Oil
- 36 g (3 TBS) Magickal Seasoning Blend
- 10 g (5 tsp) Moroccan Seasoning
Preheat your oven to 400 degrees Fahrenheit. Spray a roasting pan liberally with non-stick spray and set it aside.
Cut the onions into 3/4" wide slices. Cut the potatoes and sweet potato into 3/4" to 1" pieces. Cut the eggplant into 1 1/2" pieces, and break/cut the cauliflower into 2" florets. Cut the cauliflower stem into 1 1/2" pieces. Add all the vegetables to the prepared roasting pan. Please note that the weights given above are for what actually goes in the roasting pan and are trimmed weights.
Pour the mixture over the vegetables, then mix well with your hands until all the vegetables are evenly coated.
Roast at 400 degrees Fahrenheit for 25 minutes, then gently stir the vegetables to coat them with the liquid from the pan.
Roast for another 20 to 25 minutes, until the vegetables are just barely tender.
Gently stir in the chickpeas and raisins, then broil for 5 to 15 minutes until the vegetables are a deep golden brown.
Serve as desired.