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Moroccan-Style Spice Rub

by Jennifer Armentrout

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

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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

From Fine Cooking 88 , pp. 56

September 18, 2007