Maui Girl Cooks

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” Luciano Pavarotti

Roasted Potatoes & Carrots with Moroccan Spices

4 Comments

“Large, naked, raw carrots are acceptable as food only to those who live in hutches eagerly awaiting Easter.”  Fran Lebowitz

I’m okay with raw carrots, I really am.  But I think carrots really sing when they are cooked.  They belt out their ultimate deliciousness when they are roasted.

You know how roasting vegetables caramelizes them and makes them nice and sweet?  And tender and delicious?  Well, dribble some coconut oil and a heavy dusting of Moroccan spices into the mix and you’ve got a winner.  I would be proud to serve these vegetables to anyone.  Next time I will add some chunks of onion and garlic.  Make a lot, because you will not want to run out.  Consider yourself warned!

Roasted carrots and potatoes with Moroccan spices final
Roasted Potatoes & Carrots with Coconut Oil & Moroccan Spices

1 large potato {peeled if not organic}, cut into chunks
3 large carrots {peeled if not organic}, cut into chunks
1 medium onion, cut into chunks
Coconut oil
Freshly ground salt & pepper
Moroccan Spice Mix {recipe below}
2 cloves of garlic, mashed into a paste

Cut the potatoes, carrots & onions into pieces that will cook in about the same amount of time.  Put in a bowl large enough to comfortably {& neatly} toss the vegetables with the coconut oil & seasonings.  Start with about 1 tbsp. of coconut oil; if that coats all the vegetables nicely, then that’s enough-you don’t want greasy vegetables.  Season with plenty of freshly ground salt and pepper, and a generous dose of the Moroccan Spice Mix.  Line a sheet pan with foil, then spray with pan spray to prevent sticking {I used coconut oil spray}.  Arrange the vegetables on the pan in a single layer.  Roast in a 375 degree oven, stirring occasionally, for about 30 minutes.  You can leave them in for a while after they are tender, because they will turn a lovely golden brown, which makes them super tasty.  When they are golden brown, put them back into the big bowl.  Add the garlic paste and mix it all up.  The heat from the vegetables will cook the garlic and impart a delectable garlic flavor.

Serves about 3 roasted vegetable lovers

Moroccan Spice Mix

2 tsp ground cumin {preferably whole seeds toasted, then ground}
1 tsp ground coriander
1/2 tsp chili powder  {I used my homemade chili powder; use whatever chili powder you like}
1 tsp sweet paprika
1/2 tsp ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
Pinch of ground cloves
Mix it all up & store in a tightly lidded jar.

Homemade Chili Powder

3 T sweet paprika
1 T ground cumin {preferably whole seeds toasted, then ground}
2 T oregano {preferably Mexican}
1 tsp ground cayenne pepper
1/2 tsp garlic powder {yes, there is the occasional use for garlic powder!}
1 whole dry ancho chile, broken up
1/2 tsp celery seed
1 tsp coriander seed

Put all ingredients into a small food processor or blender, and process until the pieces of ancho chile are ground.  Store in a tightly lidded jar.

Bon Appetit!

Advertisements

4 thoughts on “Roasted Potatoes & Carrots with Moroccan Spices

  1. Yummy! I usually just make simple roasted potatoes with salt & pepper (sometimes with a bit of rosemary). This dish looks and sounds much better! Bookmarking the recipe–thanks for sharing 🙂

  2. Pingback: Moroccan spiced potatoes and carrots | Just Eat It

  3. Pingback: Chiles Stuffed with Crusty Beans | Maui Girl Cooks

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s