Name: Ras El Hanout Roasted Carrots, Red Onions and Beets
Yield: 6 servings
Ingredients: 1 pound carrots, peeled and cut in half; 5 mediums sized beets, peeled and quartered; 2 large red onions, peeled and quartered; 3 teaspoons Ras el Hanout; 4 tablespoons extra virigin olive oil; Maldon sea salt, to taste; finely ground black pepper, to taste

6 servings Source yield

Ingredients

1 pound carrots, peeled and cut in half
5 mediums sized beets, peeled and quartered
2 large red onions, peeled and quartered
3 teaspoons Ras el Hanout
4 tablespoons extra virigin olive oil
Maldon sea salt, to taste
finely ground black pepper, to taste

Make it step by step

Preheat the oven to 400°F
In a roasting pan, toss vegetables with olive oil and arrange in a single layer. Sprinkle with Maldon sea salt and add a few grinds of black pepper over the top of the vegetables. Sprinkle the Ras el hanout all over the vegetables.
Place in the oven and bake until the vegetables are cooked through and nicely browned, approximately 25 to 30 minutes.

Nutrition and portions

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Recipe source

Adapted from Foodista by Sophie32, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.

Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.

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