Friday, March 2, 2012

Posted from 101 Cookbooks - A Recipe Journal




Moroccan 
Mint Roasted
Vegetables



A couple notes about the roasted vegetables.
I noticed many of the roasted or tagine
vegetables I enjoyed in Marrakesh were visibly
slathered with herbs and spices. There was a lot
of cumin, mint, cinnamon - and never really
the same blend twice. All very flavor forward.
I'm not sure how authentic this particular
attempt is, but it's tasty. And, as I note down
below, you can try it with many different
vegetable combinations. I simply used potatoes,
cauliflower, and radishes because they
looked good at my market, but winter
squash would be a nice alternative. And,
I imagine green beans, asparagus, fennel,
would all work beautifully.
As I mention in the main 
post, I used a mix of what 
looked good and seasonal
at my local market here, but
feel free to mix it up a bit.
You could certainly do
pumpkin or other winter 
squash here, or straight
potatoes (no cauliflower / radish),
or green beans and broccoli in the 
summer. Asparagus and
artichokes in the spring, etc.


1 lb / 16 oz / 450 g mix of potatoes, 
cauliflower, and a few radishes (save the tops)


1 1/2 teaspoons dried mint
1/2 teaspoon red chile pepper flakes
1/2 teaspoon cumin seeds
1/2 teaspoon fine grain sea salt
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1 teaspoon ground ginger
4 tablespoons extra virgin olive oil
a squeeze of fresh lemon juice


toppings: fresh mint, toasted sesame 
and/or pumpkin seeds, plain yogurt
(seasoned with a bit of salt)
Preheat your oven to 425F / 220C.
Wash and dry the vegetables, then
cut the potatoes and cauliflower into
1/4-inch thick slices/pieces. Trim
and quarter the radishes, setting
aside the green radish tops.
Place the dried mint, chile pepper
flakes, cumin seeds, and salt in a
mortar and pestle and pound a bit,
long enough to somewhat break up
the cumin seeds. Add the ground cumin,
cinnamon, and ground ginger. After
that, add the olive oil and stir until combined.
Place the potatoes, cauliflower,
and radishes in a large bowl. Pour
the spiced olive oil over the vegetables
and toss gently but thoroughly - until
everything is equally coated. Arrange in
a single layer on a baking sheet. Bake
for 15 minutes or until everything is cooked through.
Remove from the oven and serve
on a platter topped with the radish
greens, a squeeze of lemon and any/all
of the other toppings. A fat dollop of salted
yogurt really brings everything together.
Serves 4.
Prep time: 5 min - Cook time: 15 min

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