Chermoula Roasted Veggies

Introduction to Chermoula

Chermoula is a traditional North African marinade that plays a vital role in Maghrebi cuisine. Originating from countries like Morocco, Tunisia, and Algeria, chermoula is widely used to flavor fish, meats, and veggies. This aromatic and herbaceous blend often includes ingredients like coriander, parsley, cumin, and lemon, offering a tangy and earthy flavor profile. Its adaptable nature makes it a favorite for many culinary applications.

Ingredients

Here's a list of ingredients you'll need to prepare this delicious dish:

• Veggies (carrot, zucchini, bell pepper, sweet potato - 4 cups)
• Coriander (fresh, 1 cup, chopped)
• Parsley (fresh, 1 cup, chopped)
• Cumin (ground, 2 teaspoons)
• Paprika (1 teaspoon)
• Garlic (2 cloves, minced)
• Lemon (juice of 1 lemon)
• Olive Oil (1/3 cup)
• Salt (to taste)
• Black Pepper (to taste)
• Chili Flakes (optional, to taste)

Preparation of Chermoula Sauce

The centerpiece of this dish is the flavorful chermoula sauce. Here’s the step-by-step guide to making it:

1. In a bowl, combine the fresh coriander and parsley.
2. Add the ground cumin, paprika, and minced garlic.
3. Squeeze in the lemon juice, ensuring to remove any seeds.
4. Pour in the olive oil while mixing continuously to create a smooth blend.
5. Season with salt and black pepper according to your taste preference.
6. If you prefer a spicier marinade, add a pinch of chili flakes.
7. Mix well until all ingredients are thoroughly combined.
8. Let the chermoula sit for a few minutes to allow the flavors to meld together perfectly.

Preparation of Veggies

While letting the sauce sit, begin preparing the veggies:

1. Preheat your oven to 400°F (200°C).
2. Wash and peel the carrot and sweet potato, then chop them into evenly sized chunks.
3. Remove the seeds from the bell pepper and cut into strips.
4. Slice the zucchini into thick rounds.

Marinating the Veggies

Once the veggies are ready, proceed to marinate them:

1. Place all the prepared veggies in a large mixing bowl.
2. Pour the chermoula marinade over the veggies, ensuring each piece is thoroughly coated.
3. Let them marinate for at least 15 minutes, allowing the flavors to penetrate.

Roasting the Veggies

After marination, it's time to roast the veggies:

1. Spread the marinated veggies on a baking sheet, ensuring they are in a single layer for even cooking.
2. Bake in the preheated oven at 400°F (200°C) for about 30-35 minutes or until the sweet potatoes and carrots are tender and slightly caramelized at the edges.
3. If uncertain about the cooking time, frequently check to prevent overcooking or burning.

Serving Suggestions

Once roasted to perfection, serve the chermoula roasted veggies warm as an enticing side dish or even as a main course for vegetarians. The bright and zesty flavors pair beautifully with grilled proteins like fish or chicken, or they can be added to a bed of couscous or quinoa for a heartier meal.

Enjoying Chermoula Roasted Veggies

These roasted veggies can be enjoyed at room temperature as part of a Mediterranean-inspired spread, complemented by a dollop of Greek yogurt or a sprinkle of feta cheese.