A few months back, my friend Jill told me about this amazing dinner she made with moroccan vegetables. I keep a running list of food ideas of things I want to make and quickly added this one. I forgot about it until recently and realized it’s the perfect whole30 dinner with some of my favorite flavors (cough cough cumin, coriander, cough cough).
So I set out to make it tonight and she was right. This dinner was amazing! Mind you, she’s a vegetarian, so she didn’t have the shrimp. But I did and loved it! I know you will too.
Whole30/Paleo Roasted Moroccan Vegetables with Shrimp
- 5 tablespoons olive oil
- Juice of 1 lemon (divided)
- 2 large cloves garlic, minced
- Kosher salt
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1 large yellow onion, diced
- 1 medium eggplant, unpeeled, cut into 1/2-inch cubes
- 1 medium sweet potato, unpeeled, scrubbed and cut into 1/2-inch cubes
- 1 cup grape tomatoes, halved
- 1 pound shrimp, cleaned & deveined
- 8 dried apricots, thinly sliced
- 2 packed tablespoons golden raisins or dried cranberries
- 1/2 cup loosely packed fresh cilantro leaves, chopped
- Preheat the oven to 400 degrees. Spray two rimmed baking sheets with nonstick cooking spray.
- Whisk together 3 tablespoons of the oil, juice of half a lemon, garlic, 2 teaspoons salt, coriander, cinnamon, cumin and ginger in a large bowl. Add the onions, eggplant, sweet potatoes and tomatoes and toss well to fully coat the vegetables. Divide among the prepared baking sheets and arrange in a single layer. Roast until the sweet potatoes and eggplant are lightly browned and fully softened, 50 to 55 minutes, rotating trays and switching from top to bottom halfway through.
- When veggies are close to being done (10 minutes left), add shrimp in a single layer to the baking pan and roast just until pink, firm and cooked through on both sides (about 6-8 minutes). Stir in remaining lemon juice.
- Transfer the vegetables and shrimp to a large bowl. Toss with the apricots, golden raisins or cranberries, cilantro and remaining 2 tablespoons of oil. Season to taste with salt. Enjoy!