Syrian Tagine with Roasted Vegetables
A hearty and aromatic stew originating from Syria, made with roasted vegetables and a blend of spices.
Ingredients
- ●2 tbsp Avocado oil
- ●1 medium Onionpeeled and chopped
- ●3 cloves Garlicminced
- ●2 medium Carrotspeeled and chopped
- ●2 medium Potatoespeeled and chopped
- ●1 medium Eggplantpeeled and chopped
- ●1 cup Intensely earthy mushroomssliced
- ●2 tsp Tagine spice blend
- ●to taste Salt
- ●to taste Black pepper
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
In a large bowl, toss the chopped onion, garlic, carrots, potatoes, and eggplant with avocado oil, salt, and black pepper until they are evenly coated.
- 3
Transfer the vegetables to a baking sheet and roast in the oven for 30 minutes, or until they are tender.
- 4
In a large Dutch oven or saucepan, heat 2 tbsp of avocado oil over medium heat.
- 5
Add the sliced mushrooms and cook until they are tender and fragrant, about 5 minutes.
- 6
Add the roasted vegetables, tagine spice blend, salt, and black pepper to the saucepan. Stir to combine.
- 7
Reduce heat to low and simmer, covered, for 20 minutes.
- 8
Serve hot, garnished with chopped fresh parsley or cilantro if desired.