Sumac Roasted Vegetables With Fennel Seeds Recipe

Name: Sumac Roasted Vegetables With Fennel Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Main Spice Blend; 1 tablespoon plus 1 teaspoon (10 grams) fennel seeds; 2 teaspoons (7 grams) sumac; 1/2 teaspoon (2 grams) smoked paprika or Pimenton; 1/2 teaspoon (1 gram) Aleppo pepper; 1/2 teaspoon (1 gram) ground cinnamon, preferably Vietnamese; Vegetables; 12 large Brussels sprouts, trimmed and halved lengthwise; 6 large radishes, scrubbed and quartered; 3 tablespoons sherry vinegar; 5 tablespoons extra-virgin olive oil, plus more to taste; 1 pinch kosher salt, plus more to taste; 12 large Brussels sprouts, trimmed and halved lengthwise; 6 large radishes, scrubbed and quartered; 6 large garlic cloves, peeled; 5 baby beets, scrubbed and quartered; 5 baby turnips, scrubbed and cut into 1/2-inch wedges; 3 medium carrots, scrubbed and cut into 1-inch chunks; 3 large shallots, trimmed and cut into 1/2-inch wedges; 1 medium sweet potato, scrubbed, quartered lengthwise, and cut crosswise into 1-inch-thick slices; 1 large celery root, peeled and cut into 1-inch cubes

Servings: persons

Main Spice Blend
1 tablespoon plus 1 teaspoon (10 grams) fennel seeds
2 teaspoons (7 grams) sumac
1/2 teaspoon (2 grams) smoked paprika or Pimenton
1/2 teaspoon (1 gram) Aleppo pepper
1/2 teaspoon (1 gram) ground cinnamon, preferably Vietnamese
Vegetables
12 large Brussels sprouts, trimmed and halved lengthwise
6 large radishes, scrubbed and quartered
3 tablespoons sherry vinegar
5 tablespoons extra-virgin olive oil, plus more to taste
1 pinch kosher salt, plus more to taste
12 large Brussels sprouts, trimmed and halved lengthwise
6 large radishes, scrubbed and quartered
6 large garlic cloves, peeled
5 baby beets, scrubbed and quartered
5 baby turnips, scrubbed and cut into 1/2-inch wedges
3 medium carrots, scrubbed and cut into 1-inch chunks
3 large shallots, trimmed and cut into 1/2-inch wedges
1 medium sweet potato, scrubbed, quartered lengthwise, and cut crosswise into 1-inch-thick slices
1 large celery root, peeled and cut into 1-inch cubes

1
To make the main spice blend: Mix together the fennel seeds, sumac, pimenton, Aleppo pepper, and cinnamon.
2
To roast the vegetables: Position racks in the upper and lower thirds of the oven and preheat the oven to 375u00b0F. Line two half sheet pans with foil.
3
Combine the spice blend, vinegar, oil, and 1 teaspoon salt in a very large bowl and stir to mix well. Add the Brussels sprouts, radishes, garlic, beets, turnips, carrots, shallots, sweet potatoes, and celery root and toss well until evenly coated.
4
Divide the vegetables between the prepared pans and spread them evenly. Roast, stirring the vegetables and switching the positions of the pans halfway through, until tender, 45 to 60 minutes. Drizzle with more oil, season to taste with salt, and serve hot, warm, or at room temperature.
5
To make ahead: The roasted vegetables can be refrigerated for up to 1 week.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Main Spice Blend, 1 tablespoon plus 1 teaspoon (10 grams) fennel seeds, 2 teaspoons (7 grams) sumac, 1/2 teaspoon (2 grams) smoked paprika or Pimenton, and more.

Yes, Sumac Roasted Vegetables With Fennel Seeds falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sumac Roasted Vegetables With Fennel Seeds

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