Roasted Vegetables With Dukkah
The intense flavors of roasted vegetables combined with the addictive flavors of a classic North African Dukkah spice mix... a perfect marriage!
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Ingredients
Dukkah
- 2 tbsp each cumin and coriander seed
- ½ cup almonds or hazelnuts* - sliced almonds are super easy
- ½ cup sesame seeds - black taste great, but give a grey color to the dukkah
- 1 tsp good salt
- several grinds black pepper
Vegetables
- 1 sweet potato - cubed or cut in wedges
- 3-4 beets - cubed or cut in wedges
- 1 pound 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
Instructions
Dukkah
- 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!
Vegetables
- 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.
Notes
Feel free to vary the nuts. I usually use almonds as I always have them in my pantry. I have used a mixture of what I have on hand including - pecans, walnuts, almonds, cashews.
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.
For best results, try for consistency in size and shape of your vegetables. 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. We also love it with cauliflower. When I use swiss chard, I roast the ribs (after chopping) with the other vegetables, and add the leaves with the garbanzos and dukkah.
Macronutrients (Approximation from MyFitnessPal.com): 174 calories; 10 g protein; 43 g carbohydrates; 5 g fat. Macros will vary according to amounts and types of vegetables, and I've included 1/2 cup dukkah...
Nutrition
Calories: 174kcal | Carbohydrates: 43g | Protein: 10g | Fat: 5g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com