Roasted Spring Vegetables w/Chermoula Sauce

Ingredients

• 35 oz Carrot Baby Rainbow Peeled With Top
• 2 lb Beet Candy Stripe Fresh, peeled
• 3/4 tsp Coriander Ground
• 3/4 tsp Cumin Seed Ground
• 1/2 oz Garlic Whole Peeled Fresh
• Each Lemon Choice Fresh
• 3/4 C Oil Olive Pomace
• 1 tsp Paprika Spanish
• 1/2 tsp Pepper Red Crushed
• 1 C Cilantro Washed Fresh
• 1 C Parsley Curly Fresh
• 1 C Mint Fresh

For Chermoula Sauce:

• 3/4 tsp Coriander Seeds
• 3/4 tsp Cumin Seeds
• 2 Ea Garlic Cloves
• 3/4 C Extra Virgin Olive Oil
• 1/4 tsp Finely Grated Lemon Zest
• 1/4 C Fresh Lemon Juice
• 1 tsp Smoked Paprika
• 3/4 tsp Kosher Salt
• 1 /4-1/2 tsp Crushed Red Pepper Flakes
• 1 C (pkd) Cilantro Leaves with Tender Stems
• 1 C (pkd) Parsley Leaves with Tender Stems
• 1/2 C (pkd) Mint Leaves
• T Salt

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.

• Servings: 10
• Type: Lunch
• Categories: Recipes, VOL 6 - ISSUE 2 • SPRING 2018
• Print