Morrocan Spiced Roasted Vegetables

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Morrocan Spiced Roasted Vegetables

 

2 lb shallots, halved (or quartered if large)

4 tablespoons olive oil

4 lb butternut squash, peeled, seeded, and cut into

3/4-inch cubes

4 large red bell peppers, cut into 1/2-inch-thick

strips

2 lb sweet potatoes, peeled and cut into cubes

1 tablespoon coarse salt

4 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground cinnamon

1/2 stick butter, cut into bits

(use onions if you can't find shallots)

 

Preheat oven to 375°F. Toss shallots with 1 tablespoon

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 tablespoons oil. Add roasted

shallots and divide between 2 large shallow

(1-inch-deep) baking pans or use a large roasting pan.

Dot vegetables in each pan with half 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