Moroccan Roasted Vegetables

Elevate your dinner table with this vibrant and aromatic recipe for Moroccan Roasted Vegetables, a wholesome medley of carrots, sweet potatoes, zucchini, red bell peppers, cauliflower, and protein-packed chickpeas. Coated in a warm blend of Moroccan-inspired spices—cumin, coriander, turmeric, cinnamon, and smoked paprika—these roasted veggies develop a caramelized, slightly smoky flavor that's irresistibly comforting. Perfectly roasted to golden perfection, this dish is finished with a sprinkle of fresh parsley and a squeeze of zesty lemon for a burst of freshness. Ready in just under an hour, this recipe is not only healthy and vegan-friendly but also ideal for meal prep or as a colorful side dish at your next dinner party. Serve it warm as a standalone vegetarian main, or pair it with fluffy couscous or flatbread to complete the Moroccan-inspired feast.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium carrot
• 2 medium sweet potato
• 2 medium zucchini
• 1 large red bell pepper
• 3 cups cauliflower florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 1 whole lemon, cut into wedges

Directions

Step 1

Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.

Step 2

Peel the carrots and sweet potatoes, then cut them into bite-sized chunks. Cut the zucchini into half-moons and the red bell pepper into strips.

Step 3

Spread the prepared carrots, sweet potatoes, zucchini, red bell pepper, and cauliflower florets onto the baking sheets, making sure the vegetables are evenly distributed and not overcrowded.

Step 4

In a small bowl, whisk together the olive oil, ground cumin, ground coriander, ground turmeric, ground cinnamon, smoked paprika, salt, and black pepper.

Step 5

Drizzle the spice mixture evenly over the vegetables and toss them with your hands to ensure they are well coated.

Step 6

Add the drained and rinsed chickpeas to the baking sheets, distributing them evenly among the vegetables, and toss lightly to coat with the spices.

Step 7

Roast the vegetables in the preheated oven for 30-35 minutes, stirring halfway through, until they are tender and lightly caramelized.

Step 8

Remove the baking sheets from the oven and transfer the roasted vegetables to a serving platter.

Step 9

Sprinkle the chopped fresh parsley over the vegetables and serve with lemon wedges on the side for squeezing over the dish.

Nutrition Facts

Serving size	(1879.6g)

Amount per serving	% Daily Value*
Calories	1882.1

Total Fat 82.1g	0%
Saturated Fat 13.4g	0%
Polyunsaturated Fat 9.0g
Cholesterol 7.8mg	0%
Sodium 8693.7mg	0%
Total Carbohydrate 242.8g	0%
Dietary Fiber 62.4g	0%
Total Sugars 82.3g
Protein 56.3g	0%

Vitamin D 0IU	0%
Calcium 587.9mg	0%
Iron 24.7mg	0%
Potassium 4795.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.2%

Protein: 11.6%

Carbs: 50.2%