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Moroccan-Style Spice Rub


Yields about 5 tsp., enough for 5 batches of roasted vegetables.

  • by from Fine Cooking
    Issue 88

Give your vegetables a Moroccan kick by tossing them with this warm spice mix before roasting. It pairs especially well with sweeter or starchy vegetables such as butternut squash, carrots, cauliflower, parsnips, potatoes, sweet potatoes, and turnips.

  • 2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/2 tsp. chili powder
  • 1/2 tsp. sweet paprika, preferably Hungarian
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground ginger
  • 1/8 tsp. cayenne
  • Pinch ground cloves

In a small bowl, mix all of the spices. In addition to the oil, salt, and pepper in the master recipe, toss 1 tsp. of the spice blend with a batch of vegetables before roasting.

Photo: Scott Phillips

I used this on roasted sweet potatoes. Fabulous. Couldn't stop eating them.

Great. I was wondering if I could substitute Raz el Hanout seasoning for the entire mixture?

Wonderful on roasted carrots!

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