Roasted Root Vegetables With Chermoula

• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, minced
• 2 teaspoons paprika, preferably sweet Hungarian
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 medium baking potato, peeled and cut into 1-inch chunks
• 1 medium sweet potato, peeled and cut into 1-inch chunks
• 1 medium turnip, peeled and cut into 1-inch chunks
• 1 medium rutabaga, peeled and cut into 1-inch chunks
• 2 medium carrots, cut into 1/2-inch slices
• 8 ounces peeled and seeded butternut squash, cut into 1-inch chunks

1. Preheat oven to 425u0b0F
2. Place oil, garlic, paprika, cumin and salt in a food processor or blender and pulse or blend until smooth.
3. Place potato, sweet potato, turnip, rutabaga, carrots and squash in a roasting pan large enough to accommodate the pieces in a single layer. Toss with the spiced oil mixture until well combined.
4. Roast the vegetables, stirring once or twice, until tender, 45 to 50 minutes.

extravirgin olive oil, garlic, paprika, ground cumin, salt, baking potato, sweet potato, carrots, butternut squash

Taken from www.food.com/recipe/roasted-root-vegetables-with-chermoula-428049 (may not work)