Moroccan-Spiced Roasted Vegetables

MAIN DISH

From epicurious.com
These are DELICIOUS – especially the shallots – which are stronger anti-oxidants than other onions!
Serves 12

Ingredients:

2 lbs shallots, halved or quartered
4 Tbsp olive oil
4 lbs butternut squash, peeled, seeded and cut into ¾ inch cubes
4 large red bell peppers, cut into ½- thick strips
2 lbs sweet potatoes, peeled and cut into cubes
1 Tbsp coarse salt
4 tsp ground cumin
2 tsps ground coriander
1 tsp ground cinnamon
½ stick unsalted butter, cut into bits – can use 1 Tbsp instead.

Directions:

1. Preheat oven to 375.
2. Toss shallots with 1 Tbsp oil and roast in a shallow baking pan in lower third of oven 25 minutes.
3. Toss together squash, bell peppers, sweet potatoes, salt, cumin, coriander, cinnamon, and remaining 3 Tbsp oil.
4. Add roasted shallots and divide between 2 large shallow baking pans.
5. Dot vegetables in each pan with ½ 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.

NOTE: Spice mixes can be prepared in advance and saved for a quick meal, or you can use Chinese Five Spice powder, right off the shelf. Simply defrost chicken the night before or use tofu. Brush with olive oil. If you think ahead, you can marinate or rub the spice in early in the day, but otherwise you can do it quickly when you get home. While you bake the chicken or tofu , prepare couscous or quinoa by just boiling up water or low salt vegetable broth, and steam some veggies. I pride myself on being able to have a healthy dinner on the table within 30 minutes of walking in the door – or 5 minutes if I have leftovers – another one of my specialties ;-). If you bake a few days worth of chicken with five spice powder, you can make quick dinners by cutting it up on salads, or steaming some vegetables to go with it. I cut the boneless breasts horizontally in 2, so they look just as large, but are not as thick, then bake at 350 for about 20 minutes – check to make sure they’re cooked through. This is a good way to decrease portion size, if that’s your goal

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