Moroccan Vegetables

Moroccan Side recipes

2 Tbsp olive oil 1 yellow onion, diced 2 cloves garlic, minced 1 tsp. paprika 1/2 tsp cayenne 1 tsp ground ginger salt & pepper to taste 1 c chicken stock 6 carrots, peeled, in 2" pieces 1 cauliflower, in florets 1 lb potatoes, peeled, in 2" cubes 4 Tbsp chopped mint

Preheat oven to 375°. In saute pan over low heat, warm oil. Add onion, garlic, saute until translucent. Add spices, stock, boil. Place vegetables in roasting pan, pour stock over them. Cover, roast 30-45 min. Garnish with mint. Serves 4.

Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004