Name: Morrocan-Spiced Roasted Vegetables
Cook time: 45 min
Total time: 1 1/2 hr
Yield: Serves 12
Ingredients: 2 pounds shallots, halved (or quartered if large); 4 tablespoons olive oil; 4 pounds butternut squash, peeled, seeded, and cut into 3/4-inch cubes; 4 large red bell peppers, cut into 1/2-inch-thick strips; 2 pounds sweet potatoes, peeled and cut into cubes; 1 tablespoon coarse salt; 4 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon ground cinnamon; 1/2 stick unsalted butter, cut into bits

This fragrant mélange mixes starchy tastes with sweet. The dish is like a stir-fry, only it's done in the oven—a great, no-fuss way to cook a slew of vegetables.

Cooks' note:

Vegetables may be roasted 1 day ahead, then cooled before chilling, covered. Reheat in a 350°F oven until hot, 15 to 20 minutes.

Recipe notes

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