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Moroccan-Style Spice Rub

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

by Jennifer Armentrout
from Fine Cooking
Issue 88
Last Edit Date: 3/6/2013 4:35:19 PM

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.

more about:

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

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by sk88, 7/14/2012Wonderful on roasted carrots!

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