Moroccan-Spiced Roasted Vegetables Recipe
I love that this recipe uses butternut squash and sweet potatoes. They are so good roasted.
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Cooking tools:
- Oven
- Baking pan
- Mixing bowl
- Spoon
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 2 lbs shallots, quartered
- 4 tablespoons olive oil
- 4 lbs butternut squash, peeled, seeded, and cut into 3/4-inch cubes
- 4 large red bell peppers, cut into 1/2-inch-thick strips
- 2 lbs sweet potatoes, peeled and cut into cubes
- 1 tablespoon coarse salt
- 4 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cut into bits
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