Moroccan Mint Roasted Vegetables
- 1 lb / 16 oz / 450 g mix of potatoes, cauliflower, and a few radishes (save the tops)
- 1 1/2 teaspoons dried mint
- 1/2 teaspoon red chile pepper flakes
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fine grain sea salt
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1 teaspoon ground ginger
- 4 tablespoons extra virgin olive oil
- a squeeze of fresh lemon juice
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Cumin, ground (1 teaspoon)
- Cumin seeds (1/2 teaspoon)
- Ginger, ground (1 teaspoon)
- Mint, dried (1 1/2 teaspoons)
- Mix of potatoes (1 lb)
- Red chile pepper flakes (1/2 teaspoon)
- Cooking & Baking
- Cinnamon (1/2 teaspoon)
- Olive oil, extra virgin (4 tablespoons)
- Sea salt, fine grain (1/2 teaspoon)
- Drinks
- Lemon juice, fresh (1 squeeze)
Preparation
Read recipe preparation on 101cookbooks.com
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Published February 23, 2012 (12 months ago).
171 people saved this recipe.
