
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
- 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.
- For Chermoula Sauce
- Blend all sauce ingredients until smooth.
- To plate: Arrange vegetables and drizzle about 2 tablespoons of Chermoula Sauce.
- Servings: 10
- Type: Lunch
- Categories: Recipes, VOL 6 - ISSUE 2 • SPRING 2018
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