When I was younger, the only way I would eat broccoli was if it was covered in cheese. Mmm…cheese…
A lot of people use butter, cheese, etc. to get their kids and loved ones to eat their veggies. However, there are ways to make vegetables taste delicious to everyone without adding three times the calories.
These Moroccan roasted vegetables are full of flavor thanks to a wide variety of dried spices. I had a leftover mixture of fresh cauliflower, broccoli and baby carrots that worked great for this dish but you can use any combination of fresh vegetables that you’d like.
Moroccan Roasted Vegetables
- 2 cups fresh vegetables (I used a Cauliflower, Broccoli & Baby Carrot mixture)
- 1/4 tsp ground Cumin
- 1/4 tsp ground Cinnamon
- 1/3 tsp ground Curry Powder
- 1/4 tsp ground Ginger
- 1/4 tsp ground Coriander
- 2 TBSP Olive Oil
- 2 TBSP fresh Lemon Juice
- Salt & Pepper
Preheat your oven to 425°F. In a large bowl, mix all of the ground spices. Add the olive oil and lemon juice and combine until the mixture comes a paste. Add the vegetables and toss until they are evenly coated. Spread into a 13″ x 9″ baking dish that has been sprayed with cooking spray and sprinkle with salt & pepper. Place in the oven and cook for about 15 minutes, until the vegetables start to brown. Serve immediately.