Moroccan Roasted Vegetables with Koops’ Mustard

Mix together the Following Ingredients:

• 4 tbsp olive oil

• 1 ½ lemon, juiced

• 6 garlic cloves, minced

• 2 tsp Kosher salt

• 2 tsp ground coriander

• 2 tsp ground cinnamon

• 2 tsp ground cumin

• about 1 inch of fresh ginger grated

• 4 tbsp KOOPS Spicy Brown mustard

Then, in a Large Bowl, Add:

• 1 large yellow onion, diced

• 1 medium eggplant, unpeeled, cut into ½ inch cubes

• 1 sweet potato, unpeeled, cut into ½ inch cubes

• Cover the vegetables with the oil and spice mixture

Next Steps:

• Transfer the vegetables into a large cast-iron frying pan and place into a preheated oven at 400F for 30 minutes

• Then add:

  • 3 cups of cherry tomatoes (cut in half)

  • 1 can of chickpeas, drained

  • 1 can of brown lentils, drained

• Continue to cook for another 30 minutes

• Then remove from oven and add:

  • 1/2 cup of sliced, dried apricots

  • Chopped cilantro

• Serve on a bed of rice and enjoy!