fbpx
Roasted Spring Vegetables w/Chermoula Sauce

Roasted Spring Vegetables w/Chermoula Sauce

Ingredients

For Chermoula Sauce:

Preparation

  1. Combine oil and spices and toss root vegetables in mixture to coat. Roast carrots until browned but still retaining some bite, about 6-8 minutes. Roast beets until tender and charred, about 25-30 minutes.
  2. For Chermoula Sauce
  3. Blend all sauce ingredients until smooth.
  4. To plate: Arrange vegetables and drizzle about 2 tablespoons of Chermoula Sauce.