Cumin-Scented Roasted Vegetable Tagine
A vibrant North African stew featuring slow-roasted root vegetables in a warm cumin-infused tomato broth, embodying the essence of authentic Moroccan home cooking. This moroccan-inspired vegetarian (gluten-free) ready in about 65 minutes pairs medium carrots, medium sweet potatoes, medium zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium carrots
- 2 medium sweet potatoes
- 2 medium zucchini
- 1 cup cherry tomatoes
- 1 medium red onion
- 4 garlic cloves
- 1 tsp cumin seeds
- 1/2 tsp dried oregano
- 14 oz canned diced tomatoes
- 1 cup chicken broth
- 3 tbsp olive oil
- 1/2 cup pitted green olives
- 1/4 cup chopped fresh cilantro
Instructions
- Step 1: Preheat oven to 375°F (190°C) and toss 3 medium peeled carrots (cut into 1-inch pieces), 2 medium peeled sweet potatoes (cut into 1-inch cubes), and 2 medium zucchini (sliced 1/2-inch thick) with 2 tbsp olive oil in a large baking dish.
- Step 2: Add 1 medium diced red onion and 4 minced garlic cloves to the vegetables, then sprinkle with 1 tsp cumin seeds and 1/2 tsp dried oregano.
- Step 3: Roast for 25 minutes until vegetables are tender but not mushy, stirring once halfway through.
- Step 4: In a small bowl, mix 14 oz canned diced tomatoes and 1 cup chicken broth, then pour over the roasted vegetables.
- Step 5: Add 1/2 cup pitted green olives and return to oven, covered with foil, for 15 minutes until sauce thickens and coats the vegetables.
- Step 6: Remove from oven and stir in 1/4 cup chopped fresh cilantro just before serving, ensuring the flavors meld but the vegetables retain their shape.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cumin-Scented Roasted Vegetable Tagine take to make?
Total time is about 65 minutes (25 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cumin-Scented Roasted Vegetable Tagine?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium carrots from drying out.
Can I substitute ingredients in Cumin-Scented Roasted Vegetable Tagine?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cumin-Scented Roasted Vegetable Tagine for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cumin-Scented Roasted Vegetable Tagine gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
