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Moroccan Mint Roasted Vegetables

Moroccan Mint Roasted Vegetables Recipe

  • 1 lb / 16 oz / 450 g mix of potatoes, cauliflower, and a few radishes (save the tops)
  • 1 1/2 teaspoons dried mint
  • 1/2 teaspoon red chile pepper flakes
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon fine grain sea salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 4 tablespoons extra virgin olive oil
  • a squeeze of fresh lemon juice
  • toppings: fresh mint, toasted sesame and/or pumpkin seeds, plain yogurt (seasoned with a bit of salt)
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