Moroccan-Spiced Roasted Vegetables

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Moroccan-Spiced Roasted Vegetables

From epicurious.com

These are DELICIOUS - especially the shallots!

Serves 12

 Ingredients:

2 lbs shallots, halved or quartered

4 Tbsp olive oil

4 lbs butternut squash, peeled, seeded and cut into ¾ inch cubes

4 large red bell peppers, cut into ½- thick strips

2 lbs sweet potatoes, peeled and cut into cubes

1 Tbsp coarse salt

4 tsp ground cumin

2 tsps ground coriander

1 tsp ground cinnamon

½ stick unsalted butter, cut into bits – can use 1 Tbsp instead.

 Directions:

Preheat oven to 375. 

Toss shallots with 1 Tbsp oil and roast in a shallow baking pan in lower third of oven 25 minutes. 

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

Add roasted shallots and divide between 2 large shallow baking pans. 

Dot vegetables in each pan with ½ 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.