Roasted Root Vegetables with Chermoula

Elevate your vegetable game with this vibrant Roasted Root Vegetables with Chermoula recipe, a perfect harmony of earthy, caramelized carrots, parsnips, sweet potatoes, and beets paired with a bold, aromatic North African-inspired herb sauce. Roasted to golden perfection, the tender vegetables are drizzled with a zesty chermoula made from fresh parsley and cilantro, garlic, warm spices like cumin and paprika, and a bright punch of lemon juice. This simple yet flavor-packed dish is not only a feast for the senses but also a nutrient-rich, gluten-free, and vegan-friendly option for your table. Serve as a stunning side dish or a satisfying plant-based main course—ideal for weeknight dinners or holiday spreads!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 medium carrots
• 3 medium parsnips
• 2 medium sweet potatoes
• 2 medium beets
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 cup fresh parsley
• 1 cup fresh cilantro
• 3 large garlic cloves
• 1.5 teaspoons ground cumin
• 1 teaspoon ground paprika
• 0.5 teaspoons red pepper flakes
• 2 tablespoons lemon juice
• 4 tablespoons olive oil (for chermoula)

Directions

Step 1

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

Step 2

Peel and chop the carrots, parsnips, sweet potatoes, and beets into roughly 1-inch pieces for even cooking.

Step 3

In a large mixing bowl, toss the chopped vegetables with olive oil, salt, and black pepper.

Step 4

Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 35-40 minutes, stirring halfway through, until the vegetables are golden and tender.

Step 5

While the vegetables are roasting, prepare the chermoula. In a food processor, combine the parsley, cilantro, garlic, ground cumin, paprika, red pepper flakes, lemon juice, and olive oil for chermoula. Blend until smooth, scraping down the sides as needed. Taste and adjust seasoning.

Step 6

Once the vegetables are roasted, transfer them to a serving platter or bowl. Drizzle the chermoula sauce generously over the vegetables and toss to coat.

Step 7

Serve warm or at room temperature as a side dish or light main course.

Nutrition Facts

Serving size	(1186.1g)

Amount per serving	% Daily Value*
Calories	1623.3

Total Fat 108.2g	0%
Saturated Fat 17.2g	0%
Polyunsaturated Fat 6.9g
Cholesterol 6.6mg	0%
Sodium 3459.3mg	0%
Total Carbohydrate 158.8g	0%
Dietary Fiber 34.3g	0%
Total Sugars 49.8g
Protein 17.5g	0%

Vitamin D 0IU	0%
Calcium 463.1mg	0%
Iron 12.9mg	0%
Potassium 3196.3mg	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: 58.0%

Protein: 4.2%

Carbs: 37.8%