Ras El Hanout Roasted Carrots, Red Onions and Beets

Ingredients

1 pound carrots, peeled and cut in half
5 mediums sized beets, peeled and quartered
2 large red onions, peeled and quartered
3 teaspoons Ras el Hanout
finely ground black pepper, to taste

Preparation

1
Preheat the oven to 400°F
2
In a roasting pan, toss vegetables with olive oil and arrange in a single layer. Sprinkle with Maldon sea salt and add a few grinds of black pepper over the top of the vegetables. Sprinkle the Ras el hanout all over the vegetables.
3
Place in the oven and bake until the vegetables are cooked through and nicely browned, approximately 25 to 30 minutes.

Tools

 



Comments

Julia's picture

great recipe!

Suus's picture

I love ras-el-hanout! This is a great way to use it!

About

Roasted vegetables are wonderful any time of year. The carrots, beets and onions make a beautiful combination of colors and the roasting brings out their wonderful natural sweetness.

This dish is spiced up by the Middle Eastern spice blend Ras El Hanout, which contains a flavorful combination of cardamom, clove, cinnamon, paprika, coriander, cumin, nutmeg, peppercorn, and turmeric.

A delicious and easy side dish!

Yield:

6 servings

Added:

Thursday, December 10, 2009 - 4:31pm

Creator:

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