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Moroccan-Style Spice Rub

Scott Phillips

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

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.


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Reviews (3 reviews)

  • luvsmags | 01/25/2015

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

  • Webhound | 01/22/2014

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

  • sk88 | 07/14/2012

    Wonderful on roasted carrots!

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