Photo: Lars Blankers
Moroccan Mint Roasted Vegetables
11 ingredients
5 min + 15 min
Serves 4.
openrecipes
A few snapshots from my week in Marrakesh, Morocco + the recipe for a platter of roasted vegetables spiced with dried mint, cumin, ginger, cinnamon, and a kiss of chile. So good with a dollop of salted yogurt and a sprinkle of toasted sesame seeds.
Estimated Nutrition (whole recipe, rough)
591
Calories
26g
Protein
29g
Fat
63g
Carbs
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Topping | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes