Roasted Vegetables, Moroccan Style; do we believe the food police

Apparently, I’m slowing down.

Well, at least when it comes to cooking.

These vegetables take 1 1/2 hours in a 400F (200C) oven – which is a long time for me. Usually, my veggies are done in a half hour or less.

These vegetables were worth every minute.

I made them for my dinner party last weekend – and they were such a hit I ran out!

Since I had guests I didn’t take a photo.

Since they were so good I cut the recipe down for just the two of us and made it again this week.

Aren’t I nice?

This is based on a recipe from ‘the food of Morocco, a journey for food lovers’. If I had any left I would have added butternut squash as there was pumpkin in the original recipe.

I used red onions when I made it for the dinner party, but I didn’t have any left – I still have shallots in the cave.

Roasted Vegetables, Moroccan Style

Total time: 90 minutes

Ingredients:

  • 3 tbs olive oil, divided
  • 6 shallots, peeled, left whole
  • 3 cloves garlic, peeled, left whole but lightly smashed
  • 1 sweet potato, peeled, cut into long pieces
  • 3 carrots, peeled, cut into long pieces
  • 3/4 cup (6oz, 180ml) chicken or vegetable stock
  • 1 tbs honey
  • 1 tsp za’atar
  • 1 tsp paprika

Roast Vegetables, Moroccan Style

Instructions:

  • Combine 2 tbs olive oil, shallots and garlic in a roasting pan large enough for everything to be in a single layer.
  • Roast for 15 minutes, 400F (200C).
  • Combine carrots, sweet potato and remaining 1 tbs oil.
  • Add to pan, stir to combine and roast for 30 minutes longer.
  • Combine honey, spices and stock
  • Pour over vegetables, stir gently and roast for 30 minutes longer.
  • Remove and serve.

Print Recipe

I made this for six, using 1 large sweet potato (I had saffrron white potatoes with the tagine), 18 small – medium carrots, 2 red onions, 6 cloves garlic. I used 4 tbs oil, 1 1/2 cups chicken stock, 2 tbs honey, 1 1/2 tsp paprika and za’atar.

I have had to limit my Facebook time, once again.

It’s starting to be like watching a runaway train: I don’t really want to look but I can’t help myself.

The vast amount of ignorant and just plain stupid comments that come across my feed is amazing. It (almost) makes me wish for more selfies and descriptions of ‘what I had for breakfast’.

I have noticed a trend, though and this puzzles me, albeit only slightly.

Why when the Powers That Be / Food Police / CDC come out with a statement that, for example, explains why drinking 5 quarts of soft drinks a day might be bad for us people ignore the warning, saying they’ve been doing it for years and they’re perfectly fine and they’re not going to let the government tell them what to do, etc.

But, let the same agency come out with a statement saying that bacon is okay in moderation and people jump for joy, decide that bacon is good for us and start eating it by the truckload.

Apparently it’s okay for the ‘government’ to tell people what to do if it’s something they already do and want to continue doing.

Otherwise it’s interfering with someone’s ‘rights’.

Explains tobacco companies.

Doesn’t explain politicians.

(Speaking of which…. I voted in my primary, did / are you?)

Personally, I ignore everything the CDC says and check out the research myself.

Last update on February 19, 2016

5 thoughts on “Roasted Vegetables, Moroccan Style; do we believe the food police”

  1. I think you presented the food police/public response in just about the perfect confusion. Humans as a group generally exhibit total lack of logic.

    Your vegetables are totally logical and will be on my table ASAP.

  2. I love eating veggies slow roasted. Eat hot or room temp as a salad (I even got my husband to eat eggplant and zucchini this way (and beet roots and carrots but don’t let him know I told you)!

  3. It’s mind boggling, isn’t it? I’m reminded of the people who suddenly have self-diagnosed allergies to gluten and brag about making bread with spelt instead of wheat. Not that there’s anything wrong with bread made with spelt! It just isn’t gluten-free. I have had to stop commenting about this on FB though. I have offended some of my friends. (where is the rolling eye icon, when I need it?)

    And then there are the paleo dieters. Oh, my….

    I love oven roasted vegetables!! But, like phoeniciasorchids, I have never added honey. Sweet potatoes, garlic, and onions are all naturally quite sweet. Good idea to add za’tar though!!

  4. Tanna, and they are exhibiting less and less logic in recent weeks lol Good veggies!

    Karen. zucchini? Hmmmm…. the season is coming. I was really happy with these.

    Phoenicia, it wasn’t a lot of honey but it caramelized so nicely. I usually just take them out and eat them after 30 min. This was better.

    Elizabeth, don’t get me started on the paleo’s – and their complete lack of knowledge they’re basing everything on…. I wonder if they even know when the paleolithic was? As to the gluten – I just was told that eggs are gluten free… I’m so relieved.
    Try the honey – gilding the lily yes, but why not?

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