Roasted Root Vegetables with Chermoula

1. Preheat oven to 425°F.
2. Place oil, garlic, paprika, cumin and salt in a food processor or blender and pulse or blend until smooth.
3. Place potato, sweet potato, turnip, rutabaga, carrots and squash in a roasting pan large enough to accommodate the pieces in a single layer. Toss with the spiced oil mixture until well combined.
4. Roast the vegetables, stirring once or twice, until tender, 45 to 50 minutes.

Tips & Notes

• Shopping tip: Look for already peeled, seeded and quartered butternut squash in the prepared-vegetable section of the produce department.

Nutrition

Per serving: 235 calories; 10 g fat ( 1 g sat , 7 g mono ); 0 mg cholesterol; 35 g carbohydrates; 0 g added sugars; 4 g protein; 7 g fiber; 461 mg sodium; 844 mg potassium.

Nutrition Bonus: Vitamin A (200% daily value), Vitamin C (80% dv), Potassium (24% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 vegetable, 2 fat

Here, a medley of root vegetables and winter squash are roasted with chermoula (also spelled charmoula), a quintessential Moroccan spice combination. (Any combination will work in this dish; start with about 12 cups of peeled vegetable pieces.) Be sure to peel turnips well; their skin is thicker and more fibrous than other root vegetables.