Ras El Hanout Roasted Carrots, Red Onions and Beets

Photo: Sophie32

Ingredients

1 pound carrots, peeled and cut in half

5 mediums sized beets, peeled and quartered

2 large red onions, peeled and quartered

3 teaspoons Ras el Hanout

4 tablespoons extra virigin olive oil

Maldon sea salt, to taste

finely ground black pepper, to taste

Preparation

Preheat the oven to 400°F

In a roasting pan, toss vegetables with olive oil and arrange in a single layer. Sprinkle with Maldon sea salt and add a few grinds of black pepper over the top of the vegetables. Sprinkle the Ras el hanout all over the vegetables.

Place in the oven and bake until the vegetables are cooked through and nicely browned, approximately 25 to 30 minutes.

Tools

Comments

Permalink Julia
March 22, 2010

great recipe!

Permalink Suus
March 23, 2010

I love ras-el-hanout! This is a great way to use it!

Place your ad here
Loading...

About

Roasted vegetables are wonderful any time of year. The carrots, beets and onions make a beautiful combination of colors and the roasting brings out their wonderful natural sweetness.

This dish is spiced up by the Middle Eastern spice blend Ras El Hanout, which contains a flavorful combination of cardamom, clove, cinnamon, paprika, coriander, cumin, nutmeg, peppercorn, and turmeric.

A delicious and easy side dish!