Roast Vegetables with Red Onion & Dukkah

The perfect recipe to make for a hearty main or starter! 😋⠀
Prep: 15 min⠀
Cook: 45 min⠀
Roast Veg⠀
2 small red onions, peeled⠀
1 wedge pumpkin⠀
2 medium red potatoes⠀
1 small bunch Dutch carrots⠀
1 zucchini⠀
2 tbsp extra virgin olive oil⠀
3 sprigs fresh thyme⠀
1 tsp dried oregano⠀
1 tsp smoked paprika⠀
Salt & freshly ground black pepper⠀
Almond Pistachio Dukkah⠀
1/4 cup almonds⠀
1/4 cup pistachios, shelled⠀
2 tbsp raw white sesame seeds⠀
2 tbsp black sesame seeds⠀
1 tsp ground coriander⠀
1 tsp ground cumin⠀
1/2 tsp sea salt⠀
1/4 tsp cracked black pepper⠀
1. Preheat your oven to 200°C. Line a baking tray with baking paper and set aside.⠀
2. Cut up all of your veg into even sized chunks and place into a large mixing bowl.⠀
3. Add in the olive oil, thyme, oregano, paprika, salt and pepper. Toss well to coat.⠀
4. Pour the vegetables onto your baking tray and spread into one even layer. Bake or airfry for 45 minutes or until golden brown and tender (once the potatoes have softened).⠀
5. In the meantime, add the almonds, pistachios and sesame seeds onto a dry frypan. Toast until sesame seeds become golden. Remove from pan and add into a blender along with the remaining ingredients. Pulse and blitz until you reach a broken down yet coarse texture.⠀
6. Once the veggies have cooked, remove from the oven and transfer into a bowl. Sprinkle with a generous amount of the dukkah on top to serve. Serve with your favourite plant-based protein and side salad for a satisfying and delicious meal. Enjoy immediately while warm!⠀
Onions are a must have in all of my veggie roasts! I decided to use red onions for an extra pop of colour in this recipe plus I just love the sweetness and aromatics that it adds to the dish. Definitely give this one a go, it’s such a great staple dish to have at the dinner table! 👏⠀

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