Roasted Beets Ras el Hanout

Beets, carrots and red onions are seasoned with middle-eastern spices and oven-roasted in this terrific veggie medley. The Ras el Hanout spice blend can be constructed by mixing many everyday spices, so you can enjoy this veggie side dish without leaving the comfort of your own kitchen.

• 1 lb carrots, peeled and cut in half vertically
• 5 medium-sized beets, peeled and cut into quarters
• 2 large red onions, peeled and cut into quarters
• 3 teaspoons Ras el Hanout*
• 4 teaspoons extra-virgin olive oil
• Salt and pepper to taste

Nutrition Information

Roasted Beets Ras el Hanout
Servings per Recipe: 4
Amount per Serving
Calories: 137
Calories from Fat: 44
Total Fat: 4.9g
Saturated Fat: .7g
Cholesterol: 0mg
Sodium: 128mg
Potassium: 633mg
Carbohydrates: 22.7g
Dietary Fiber: 5.2g
Protein: 2.6g
Sugars: 12.5g

The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults.

This recipe can be found at MeatlessMonday.com Elizabeth of Foodista.

Ras el Hanout is a spice blend that can be found in the spice section of many grocery stores and Middle-Eastern specialty shops. To make your own, mix together equal parts of cardamom, ginger, allspice, cinnamon, paprika, coriander, cumin, nutmeg, and turmeric. Add a pinch of cloves and black pepper at the end. This spice blend is flexible, so don’t worry if you’re missing a few spices.

Cooking Instructions:

1. Preheat the oven to 400°F.
2. Place carrots, onion wedges and beet quarters in two non-stick roasting pans in one layer. Season with salt and pepper to taste.
3. Sprinkle the Ras el Hanout spice blend evenly over the vege-tables. Drizzle the extra-virgin olive oil over the seasoned vegetables.
4. Roast in the oven for 25-30 minutes, or until vegetables are cooked through.
5. Let vegetables cool for 5 minutes before serving.