Introduction:

Embark on a gastronomic adventure with our Roast Vegetables with Red Onion & Dukkah recipe, a symphony of flavors and textures that will elevate your dining experience to new heights. This culinary masterpiece showcases the art of roasting, combining vibrant vegetables, aromatic red onions, and the exotic allure of Dukkah. Prepare to indulge in a dish that not only tantalizes the taste buds but also adds a touch of sophistication to your table. Join us as we unveil the secrets behind this delectable creation.

Ingredients:

For the Roast Vegetables:

  • 2 cups baby potatoes, halved
  • 2 cups baby carrots
  • 2 cups Brussels sprouts, halved
  • 1 large red bell pepper, sliced
  • 1 large red onion, thinly sliced
  • 3 tablespoons olive oil
  • Salt and black pepper to taste

For the Dukkah:

  • 1/2 cup hazelnuts
  • 1/4 cup sesame seeds
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon sea salt

Step-by-Step Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Prepare the Vegetables:
    • In a large bowl, combine the halved baby potatoes, baby carrots, Brussels sprouts, sliced red bell pepper, and thinly sliced red onion.
  3. Drizzle with Olive Oil:
    • Drizzle the vegetables with olive oil, ensuring each piece is lightly coated. Season generously with salt and black pepper to enhance the natural flavors.
  4. Toss to Perfection:
    • Toss the vegetables until they are evenly coated with the olive oil and seasoning. This ensures an even distribution of flavors during roasting.
  5. Spread on Baking Sheet:
    • Spread the vegetables in a single layer on the prepared baking sheet. This arrangement allows for optimal roasting, ensuring a delightful mix of caramelization and tenderness.
  6. Roast to Golden Splendor:
    • Roast the vegetables in the preheated oven for 25-30 minutes or until they achieve a golden, caramelized exterior. Remember to toss the veggies halfway through for uniform roasting.
  7. Prepare the Dukkah:
    • While the vegetables roast, prepare the Dukkah. In a dry skillet over medium heat, toast the hazelnuts, sesame seeds, coriander seeds, cumin seeds, and black peppercorns until fragrant.
  8. Grind to Perfection:
    • Allow the toasted ingredients to cool, then grind them in a spice grinder or mortar and pestle until you achieve a coarse texture. Mix in sea salt to complete the Dukkah blend.
  9. Final Touch:
    • Once the vegetables are roasted to perfection, sprinkle the Dukkah generously over the top, ensuring an even coating.

Nutritional Information (Per Serving):

Note: Nutrition values are approximate and may vary based on specific ingredients and serving sizes.

  • Calories: ~250 kcal
  • Total Fat: ~15g
    • Saturated Fat: ~2g
  • Cholesterol: 0mg
  • Sodium: ~300mg
  • Total Carbohydrates: ~28g
    • Dietary Fiber: ~6g
    • Sugar: ~6g
  • Protein: ~5g

Nutritional values based on a 2,000 calorie diet.

Useful Information:

  • Versatility Tip: Feel free to customize the vegetable selection based on seasonal availability or personal preferences.
  • Dukkah Delight: Dukkah adds a delightful crunch and a symphony of flavors; consider making extra for future use.

Conclusion:

Our Roast Vegetables with Red Onion & Dukkah recipe is a celebration of culinary artistry, where simplicity meets sophistication on your plate. As you savor each forkful of perfectly roasted vegetables coated in the aromatic Dukkah blend, relish the medley of textures and flavors that dance across your palate. This dish isn’t just a meal; it’s an experience that transforms ordinary ingredients into an extraordinary feast. Serve this creation at your next gathering, and watch as it becomes the centerpiece of admiration and delight, leaving a lasting impression on your guests.

Ingredients:⠀
⠀
Fried Vegetables⠀
2 small red onions, peeled⠀
1 slice of zucchini⠀
2 medium sized red potatoes⠀
1 small bunch Dutch carrots⠀
1 zucchini⠀
2 tablespoons of extra virgin olive oil⠀
3 sprigs of fresh thyme⠀
1 teaspoon dried thyme⠀
1 teaspoon smoked paprika⠀
Salt and freshly ground black pepper⠀
⠀
Almond Pistachio Dukkah⠀
1/4 cup almonds⠀
1/4 cup peanuts, in shell⠀
2 tablespoons raw white sesame seeds⠀
2 tablespoons black sesame⠀
1 teaspoon ground coriander⠀
1 teaspoon ground cumin⠀
1/2 teaspoon sea salt⠀
1/4 teaspoon ground black pepper⠀

Method:⠀
1. Preheat your oven to 200°C. Cover the baking tray with baking paper and set aside.⠀
2. Cut all your vegetables into equal sized pieces and place them in a large mixing bowl.⠀
3. Add olive oil, thyme, oregano, red pepper, salt and pepper. Toss well to coat.⠀
4. Pour the vegetables onto your baking tray and spread in a single layer. Bake or air fry for 45 minutes or until golden brown and tender (potatoes are tender).⠀
5. Meanwhile, add almonds, pistachios and sesame seeds to a dry pan. Fry the sesame seeds until they turn golden. Remove from the pan and add to a blender with the remaining ingredients. Blow and pop until you achieve a crumbly but coarse texture.⠀
6. Once the vegetables are cooked, remove them from the oven and transfer them to a bowl. To serve, sprinkle generously with dukkah. Serve with your favorite plant-based protein and side salad for a filling and delicious meal. Enjoy it while it’s hot!⠀
⠀
Onions are a must in all my stir-fries! I decided to use red onion in this recipe for an extra pop of color, plus I love the sweetness and flavors it adds to the dish. Definitely try this, it is an indispensable flavor on the dinner table!