One of my favorite main courses is the recipe for roasted Moroccan Chicken with Preserved Lemons. I am always thinking of new sides to go with the spicy and savory flavors of this dish. I had some beets in the refrigerator and I thought a warm roasted vegetable salad would be a great accompaniment to the main course. I was not let down as the warm beets and carrots were so good with the chicken! The carrots, onions, and beets are simply tossed in oil and seasoned with Moroccan spices and baked in the oven. The earthy vegetables went very well with the spicy and sweet seasonings so I will definitely be making this again.
Moroccan Roasted Carrots and Beets
(Makes 4-6 Servings)
Printable Version
Ingredients:
- 1/4 cup olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 4 beets, peeled and chopped into bite-size pieces
- 5 carrots, peeled and sliced into bite-size pieces
- 1/2 cup vegetable stock
- 2 tablespoon honey
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon allspice
- 1/4 teaspoon cumin
- 1/4 teaspoon ginger
- 1/2 teaspoon turmeric
- 1/4 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/2 teaspoon coriander
- salt and pepper to taste
- lemon slices for garnish, optional,
- cilantro for garnish, optional
Directions:
- In a bowl, mix together the dry spices.
- In a glass baking dish, toss the onion, garlic, beets, and carrots in the olive oil until coated.
- Spread the spice mixture over the vegetables evenly.
- Add the honey and vegetable stock.
- Cover with foil and bake in a preheated 400F oven for 65 minutes, or until the vegetables are fork tender.