Spicy Sweet Potatoes with Onions and Zucchini

It started as an experiment: I was trying to match my heavily spicy hamburgers. Although an easy tomatoes and cucumber salad would have been enough, I was ready for some more spices. This time, added to my plate of veggies.

Ingredients
- 3 big sweet potatoes, peeled
- 3 scallions, chopped
- 1 big zucchini, cut into rounds
- 1 medim-size white onion, finelly chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Ras el-Hanout from Spice Kitchen UK, part of their Brand Ambassador Program
- 2 tablespoon cooking oil

Directions
Preheat the oven at 250C, at least 10 minutes before starting the baking. Add the baking paper to the pan. Add one by one the veggies, and mix them well. Sprinkle the oil, the salt, pepper and the spices. Let it cook until ready, turning the veggies on all sides every 20 minutes or so.

Preparation time: 15 minutes

Cooking time: 1h30

I've personally found this mix as a great addition to my meaty plate, but it can also be served as an individual dish. The eclectic Ras el-Hanout - the crown of North African Spices, which includes at least 30 ingredients as diverse as cardamom, anise, ginger, turmeric and nutmeg - adds a complex taste to the dish. It balances the sweetness of the potatoes and diminishes the strong flavor of onions, with a sweet, mild note. Especially recommended to spices' lovers, but also to anyone looking to experiment rich, new flavors. 

Bon Appétit!