Sweet and Spicy Egyptian Dukkah-Dusted Roasted Vegetables
Elevate your vegetable game by diving into this fusion recipe that combines the sweetness and heat of spices with a traditional Egyptian dukkah crust.
Preparation
Get these tasks done before you start cooking.
Marinating the Vegetables
- 1
Combine vegetables
In a large mixing bowl, combine the sweet potatoes, bell pepper, zucchini, and carrot.
- 2
Season with oil and spices
Drizzle with olive oil and sprinkle with salt and black pepper.
- 3
Toss to coat
Toss well to ensure all vegetables are coated evenly.
Preparing the Sweet and Spicy Seasoning
- 1
Mix spices
In a small bowl, mix the cayenne pepper, brown sugar, and cinnamon.
- 2
Apply seasoning
Sprinkle this mixture over the marinated vegetables and toss again to coat.
Tip: Be cautious with cayenne pepper if heat is not desired. Chill the seasoned vegetables in the refrigerator for 20 minutes to enhance the flavors.
How to Make Sweet and Spicy Egyptian Dukkah-Dusted Roasted Vegetables
Total time: 1 h 40 min · Yields 4 servings
- 1
Roasting
Preheat the oven to 400°F (200°C).
- 2
Mixing Dukkah
In a food processor, combine hazelnuts, sesame seeds, coriander seeds, cumin seeds, and salt, pulsing until coarse.
- 3
Final Baking
Spread the marinated vegetables on a baking sheet, sprinkle with a generous amount of dukkah, and roast for 35-40 minutes until tender.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, you can prepare the vegetables and seasoning ahead and store separately in the refrigerator; combine and roast when ready.
Can I use other vegetables?
Absolutely! Try adding cauliflower or Brussels sprouts for variety.
Is there a nut-free version of dukkah?
Yes, you can substitute seeds like pumpkin seeds or extra sesame seeds in place of nuts.
How can I make this dish vegan?
The recipe is already vegan as it stands, just ensure any accompaniments like dips are also vegan-friendly.
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