MOROCCAN VEGETABLE RECIPES SIDE DISH RECIPES

Steps:

• Preheat the oven to 400 degrees F. Spray two rimmed baking sheets with nonstick cooking spray.
• Whisk together 3 tablespoons of the oil, lemon juice, garlic, 2 teaspoons salt, coriander, cinnamon, cumin and ginger in a large bowl. Add the onions, eggplant, sweet potatoes and tomatoes and toss well to fully coat the vegetables. Divide among the prepared baking sheets and arrange in a single layer. Roast until the sweet potatoes and eggplant are lightly browned and fully softened, 50 to 55 minutes, rotating trays and switching from top to bottom halfway through.
• Transfer the vegetables to a large bowl. Toss with the apricots, cilantro and remaining 2 tablespoons of oil. Season to taste with salt.

Steps:

• Preheat oven to 400°F.
• Heat oil in an heavy oven-safe skillet (such as cast-iron) over medium heat. Add garlic and onion to skillet, and sauté for about 3 minutes or until fragrant.
• Stir cauliflower florets into the garlic/onion mixture. Add tomatoes, cumin, turmeric, salt, pepper, and red pepper flakes, and mix until cauliflower is well coated.
• Transfer skillet to preheated oven, and roast for 45 minutes until tender and cauliflower is beginning to turn a light golden brown.
• While cauliflower is roasting, mix chopped cilantro and chopped mint together; set aside.
• Remove skillet from oven. Garnish roasted cauliflower with the cilantro/mint mixture, and serve immediately.