Moroccan Mint Roasted Vegetables
Moroccan Mint Roasted Vegetables Recipe adapted from Heidi Swanson For this recipe, I used what you have coming in your box this week, but keep this recipe in
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Cooking tools:
- Mortar and pestle
- Chef's knife
- Cutting board
- Oven
- Mixing bowl
- Baking sheet
- Parchment paper
- Measuring spoon
- Spoon
- Serving platter
Ingredients
- 1 lb mix of beets, asparagus, potatoes, spring onions and fennel
- 1 1/2 teaspoons dried mint
- 1/2 teaspoon red chile pepper flakes
- 1/2 teaspoon cumin seeds
- 1/2 teaspoons fine grain sea salt
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1 teaspoon ground ginger
- 4 tablespoons olive oil
- a squeeze of fresh lemon juice
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