Moroccan Roasted Vegetables

Moroccan Roasted Vegetables

Moroccan Roasted Vegetables
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
  • 1 large sweet potato, chopped
  • 1 yellow onion, chopped
  • 1 bell pepper (color of choice), chopped
  • 1 parsnip, peeled and chopped
  • 1 bunch small carrots, leaves removed
  • 8 mushrooms, chopped
  • 2 cups green beans, trimmed
  • 3 tablespoons olive oil
  • 1 Italian Seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt, to taste
  • ½ cup Saffron Road Moroccan Tagine Simmer Sauce, divided
  1. Preheat the oven to 400 degrees F.
  2. Spread the vegetables over 2 large baking sheets. Drizzle olive oil over the vegetables on each sheet, and sprinkle with Italian seasoning, chili powder, garlic powder, and sea salt. Drizzle two tablespoons of the Moroccan Tagine Simmer Sauce over the vegetables on each baking sheet and use your hands to toss everything together until the vegetables are well-coated.
  3. Bake in the preheated oven 40 to 50 minutes, until vegetables are cooked through and golden-brown.
  4. Remove vegetables from the oven and taste for flavor. Add sea salt and/or more seasoning as desired. Toss vegetables in the remaining Moroccan Tagine Simmer Sauce and serve alongside your favorite entrée.


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