Whether you prefer to sit on a rock in a peaceful place, or take a wooden spoon to a
simmering pot, it does the body good to quiet down and tune in.
–Barbara Kingsolver, Animal, Vegetable, Miracle – A Year of Food Life
Being the week before Christmas, I thought this quote from Barbara Kingsolver to be particularly à propos. Slow down and truly enjoy “the season.” This is a follow-up recipe to the Roasted Harissa Chicken Thighs recipe I posted last week. I love roasting foods. It is not, however, the quickest cooking method. This might be a better weekend recipe, unless you’re fortunate enough to work at home like I do 🙂 Roasting vegetables caramelizes the edges, and intensifies their sweetness. Roasted Vegetables With Dukkah combines the addictive flavors of the Egyptian nuts, seeds, and spices blend, and the intense flavors of roasted vegetables. This perfect marriage of flavors may become a favorite on your table!
Dukkah (pronounced doo-kah) gets its name from the Egyptian Arabic word “to crush” or “to pound.” The mixture is traditionally made with a mortar and pestle, but is more likely to be made in a food processor today. The ingredients vary by region, or even by household. Typical ingredients include sesame, coriander, and cumin seeds, nuts, salt, and pepper. Less common ingredients may include dried mint, za’atar (thyme-based spice mix), garbanzos, and millet. Dukkah may be used as a garnish, as in Roasted Vegetables With Dukkah, as a dip for flatbread and crudité after being dipped in olive oil, as a flavoring for dips like yogurt and baba ganoush, rubbed on meats, poultry, and chicken, and even eat out-of-hand as a snack. Commercially prepared versions of Dukkah are available in markets and online, but they will not match the flavor of one created in your own kitchen! It comes together quickly, and keeps for a month or more in your pantry… if it lasts that long!
The intense flavors of roasted vegetables combined with the addictive flavors of a classic North African Dukkah spice mix... a perfect marriage!
15 minPrep Time
40 minCook Time
55 minTotal Time
- 2 tbsp each cumin and coriander seed
- 1/2 cup almonds or hazelnuts* (sliced almonds are super easy)
- 1/2 cup sesame seeds (black taste great, but give a grey color to the dukkah)
- 1 tsp good salt
- several grinds black pepper
- 1 head cauliflower, woody stems, and leaves removed
- 1 large golden, chioggia, or red beet, greens removed and peeled**
- 1 lb. young brussels sprouts, woody stems removed, sliced in half lengthwise
- 6 shallots, peeled and split
- olive oil to drizzle (about 2 tbsp.)
- sea salt and ground pepper
- 1 can chick peas
- Dukkah (about 1/2 cup)
Toast nuts in a dry pan until fragrant. Coarsely chop in processor.
Toast cumin and coriander seed in a dry pan. Be careful to not burn it! Add to the processor bowl.
Toast sesame seeds until they begin to show a bit of golden brown. Don't burn them! Add to the processor bowl.
Add good sea salt, and a few grinds of black pepper.
Make sure ALL ingredients are completely cool. If they're warm, you may end up with a paste. Pulse just until mixture is combined. Over-processing may also result in a paste.
Store in an airtight jar. Mixture will keep a month or more in your pantry, and longer in the refrigerator. Mine never lasts that long!
Preheat oven to 375 degrees (350 on "convection roast"). Break down your vegetables, using similarly sized pieces for more even cooking.
Add vegetables to a large bowl. Drizzle with olive oil. Sprinkle with salt and a few grinds of pepper. Toss well to combine.
Spread out on a large, fairly heavy sheet pan or casserole. I have a stoneware 13 x 9 pan that I really like to use. Place in the oven.
About every 10 minutes, stir the vegetables to brown more evenly.
After 20 minutes, add the garbanzos across the top of the vegetables. Sprinkle generously with Dukkah. Roast an additional 10-20 minutes until vegetables are golden and fork tender.***
* Feel free to vary the nuts. I usually use almonds as I always have them in my pantry.
** If you use red beets, you may want to toss them with a drizzle of olive oil separately to keep the red from bleeding on to the other veggies.
*** Your cooking time depends on the size of your pieces.
I have done this dish with many different vegetables including butternut squash, sweet potatoes, swiss chard, etc. This recipe has my favorite combination, but you can use your favorites. When I use swiss chard, I roast the ribs (after chopping) with the other vegetables, and add the leaves with the garbanzos and dukkah.