Moroccan Spiced Vegetables

Posted by on Mar 26, 2014 in Side Dishes | 0 comments

We love roasted vegetables.  Singeing squash, and caramelizing root vegetables with a myriad of jewelike florets is like unlocking the gate to a secret garden.








MP cleaned up our winter plot to make room for the spring and summer planting and turned up one last creamy beige cauliflower with a hint of lavender running through the stalks.  In addition, golden beets, turnips, carrots, and red yams were summoned to the blasting hot oven.








While good olive oil and salt begin the transformation, I felt called to create a Moroccan spice blend to move the vegetables into a fragrant ‘spin zone’; but gentle enough to perfume quinoa, rice or baked goods too.








The whole seed elements (cumin, anise, and coriander) toast for about 2 minutes.









Let them stand for a few minutes before zipping them up in a spice blender or by hand; the oils will re-gather. Meanwhile, slide the spices together.
















I slightly steam broccoli and cauliflower before roasting because they drink up all the oil when they are raw.

Line a sheet pan with foil for easy clean up.  Roasted vegetables need lots of surface area.  If you crowd the pan they steam (better to use two).








I put the vegetables in a zip top bag and add the oil and crushed garlic if desired; then slide them onto the oiled foil.









Liberally dust the vegetables with the spice blend and roast at 425 degrees F. for 20 minutes. Turn them over and roast for another 20 minutes or so; checking now and again until tender.








Gobble up these sweetly scented nuggets garnished with lemon zest and parsley year around--but save some for a platter salad too!


Moroccan Spice Blend


  • 1 Tablespoon each: coriander and cumin seed
  • 1 teaspoon anise or fennel seed
  • 1 Tablespoon Kosher salt
  • 1 Tablespoon ground ginger
  • 1 teaspoon each:
  • Allspice
  • Zaatar
  • ½ teaspoon each:
  • Cinnamon
  • Turmeric
  • Black pepper
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground clove
  • 1/8 teaspoon cayenne pepper ( to taste)


  1. Toast coriander, cumin and anise seeds in a skillet for two minutes until fragrant. Cool slightly. Blend seeds in a spice blender or by hand with a mortar and pestle. Combine with remaining spices; store in a jar.
  2. © Copyright 2014 Peggy Barrett Lunde
  3. All Rights Reserved

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