Roasted Vegetables With Dukkah

Roasted Vegetables With Dukkah combines the addictive flavors of the Egyptian nuts, seeds, and spices blend, and the intense flavors of roasted vegetables. This perfect marriage of flavors may become a favorite on your table!

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 head cauliflower, woody stems, and leaves removed
1 large golden, chioggia, or red beet, greens removed and peeled
1 lb. 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 chickpeas
Dukkah (about ½ cup)

View the full recipe at Beyond Mere Sustenance →