Moroccan-Spiced Roasted Vegetables Recipe

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Moroccan-Spiced Roasted Vegetables
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Ingredients:

Directions:

  1. Preheat 375°. Mix shallots with 1 tablespoon oil and roast in a shallow baking pan in lower third of oven 25 minutes.
  2. Mix together squash, bell peppers, sweet potatoes, salt, cumin, coriander, cinnamon, and remaining 3 tablespoons oil. Add roasted shallots and divide between 2 large shallow baking pans.
  3. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 275.42 Kcal (1153 kJ)
Calories from fat 77.93 Kcal
% Daily Value*
Total Fat 8.66g 13%
Cholesterol 10.17mg 3%
Sodium 641.47mg 27%
Potassium 1101.86mg 23%
Total Carbs 48.61g 16%
Sugars 13.6g 54%
Dietary Fiber 8.25g 33%
Protein 5.49g 11%
Vitamin C 79.4mg 132%
Vitamin A 3.3mg 110%
Iron 20.3mg 113%
Calcium 136.6mg 14%
Amount Per 100 g
Calories 75.75 Kcal (317 kJ)
Calories from fat 21.43 Kcal
% Daily Value*
Total Fat 2.38g 13%
Cholesterol 2.8mg 3%
Sodium 176.43mg 27%
Potassium 303.06mg 23%
Total Carbs 13.37g 16%
Sugars 3.74g 54%
Dietary Fiber 2.27g 33%
Protein 1.51g 11%
Vitamin C 21.8mg 132%
Vitamin A 0.9mg 110%
Iron 5.6mg 113%
Calcium 37.6mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.4
    Points
  • 7
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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