Moroccan Mint Roasted Vegetables

Recipe adapted from Heidi Swanson

For this recipe, I used what you have coming in your box this week, but keep this recipe in the back of your mind to use in future weeks when you don’t know what to do with your produce.  This would work with green beans, radishes, cauliflower, and any number of different vegetables.


1 lb mix of beets, asparagus, potatoes, spring onions and fennel
1 1/2 teaspoons dried mint
1/2 teaspoon red chile pepper flakes
1/2 teaspoon cumin seeds
1/2 teaspoons fine grain sea salt
1 teaspoon cumin
1/2 teaspoon cinnamon
1 teaspoon ground ginger
4 tablespoons olive oil
a squeeze of fresh lemon juice
Optional toppings: fresh mint, toasted sesame seeds or pumpkin seeds, plain yogurt seasoned with a bit of salt


Preheat your oven to 425º.  Wash and dry the vegetables, then trim and cut the vegetables into 1/4 inch slices.  Grind the dried mint, chile pepper, cumin seeds and salt together in a mortar and pestle and break up the cumin seeds.   Add the rest of the dried spices, then the olive oil and stir to combine.  Place your veggies in a large bowl and pour your olive oil/spice mix over them.  Toss gently.  Arrange in a single layer on a parchment covered baking sheet and bake for 15 minutes, or until everything is cooked through.  Serve on a platter topped with some greens, a squeeze of lemon and any of the other optional toppings.