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  • VOL 08, ISSUE 01 • WINTER 2020
Roasted Spring Vegetables w/Chermoula Sauce

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.
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