La Kama Roasted Autumn Vegetables

La Kama has a lovely combination of warm spices, including cinnamon, coriander, cumin, and ginger, along with savory herbs and seasonings.

But who says it has to stay in the tagine pot?

A little Moroccan flavor for your autumn vegetables

Here's an easy way to try it.

La Kama Roasted Autumn Vegetables

You'll need:

• 1 lb carrots, cut into thick pieces

• 1 lb sweet potatoes, peeled and cubed (or substitute some butternut squash)

• 2 tablespoons olive oil

• 2 teaspoons Zamouri La Kama Spice

• Optional: ½ red onion, cut into wedges

Here's all you do:

Heat your oven to 425°F.

Toss the vegetables with olive oil and La Kama until evenly coated.

Spread everything on a large baking sheet in a single layer. Give the vegetables a little room so they roast instead of steam.

Roast for 25–35 minutes, turning once, until tender with beautifully browned edges.

Taste and adjust the seasoning if needed.

That's it.