Aarti Sequeira’s Roasted Root Jumble with Feta | The Kitchen | Food Network

Aarti’s favorite part of her Roasted Root Jumble is the beautifully caramelized lemons. This warm dish is filled with aromatic spices, nuts and nutritious veggies, making it the perfect vegetarian comfort meal.
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Roasted Root Jumble with Feta
RECIPE COURTESY OF AARTI SEQUEIRA
Level: Easy
Total: 1 hr 10 min
Active: 10 min
Yield: 4 to 6

Ingredients

1/4 cup raw hazelnuts
1 tablespoon coriander seeds
2 teaspoons cumin seeds
1 large fennel bulb, cut into 1/2-inch wedges
1 large red onion, cut into 1/2-inch wedges
1 large lemon, cut into 1/4-inch slices
2 large carrots, peeled and cut into 1/2-inch rounds
1/4 cup extra-virgin olive oil, plus more for garnish
Kosher salt and freshly ground black pepper
1/2 cup feta cheese, crumbled
Minced fresh cilantro or parsley, to garnish

Directions
Preheat the oven to 350 degrees F.

Place the hazelnuts in an ovenproof skillet. Place them in the oven to toast for 10 to 12 minutes. Let cool and roughly chop.

In the same skillet, lightly toast the coriander and cumin on the stove over low heat, 3 to 4 minutes. Let cool. Grind the cumin and coriander along with the chopped toasted hazelnuts in a spice grinder.

Increase the oven temperature to 375 degrees F.

Lay the fennel, red onion, lemon and carrots in a baking dish. Drizzle with the olive oil. Season with salt and pepper, sprinkle with the hazelnut and spice mixture and toss to coat. Bake for 20 minutes. Sprinkle the feta cheese over the top and bake for another 20 to 25 minutes, until the vegetables are caramelized and soft.

Garnish with a drizzle of olive and sprinkle with cilantro or parsley.

Adapted from “Aarti Paarti: An American Kitchen with an Indian Soul” by Aarti Sequeira © Grand Central Life and Style 2014. Provided courtesy of Aarti Sequeira. All rights reserved.

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Aarti Sequeira’s Roasted Root Jumble with Feta | The Kitchen | Food Network

Would you please uh while I’m talking be my Sue and slice up this onion slice up the uh fennel into wedges and the carrot into pieces like that big oh tell the iron shelf what to do my favorite part of this roasted root jumble is these lemons roasting the lemon caramelizes it

And brings a little freshness just like that raw just raw and thinly sliced and then we’re going to do a special spice blend so like I said it’s called DOA and um traditionally in the Middle East what would happen is you would take warm piece bread a little bowl of delicious

Olive oil you would run your bread through the oil and then in this spice blend and that would be like a little snack like black pepper and olive oil yes exactly so what we have here is it’s usually nuts and spices or if you’re in if you came up from the Palestinian side

It would be legumes and spices so I’ve done hazelnuts uh traditionally it’s pine nuts I love that um so I’ve toasted them a little bit and then I also toasted with coriander and seed both of these are actually really good for your digestion I’m not trying to get it

Too fine but those hazelnuts are not going we chop this yeah maybe we can chop it um you don’t want it too fine you want to have a little texture on there and then um you’re going to sprinkle that over here now if you didn’t want to do this you could just do

Cumin and coriander and then my favorite spice blend that comes out of the Indian Kitchen is called garam masala which means warm spice mix so I’m to sprinkle this in here and hit it with some olive oil that’s perfect honey yeah right in there thank goodness for you gz um so

We’re going to hit it with some olive oil and some salt and pepper it smells like amazing I’m going to put this in here and I know it looks crazy pants yeah well you called it a jumble I call it a jumble oh it’s jumbled up it’s a

Very technical term this is a 375° oven going to cook it for 20 minutes and then at that point you’re going to pull it out and you’re going to sprinkle some feted cheese on top to make it just a little extra special and then this is a

Great side for chicken it’s also really great if you uhy can you close thank you Sunny um you can put it over palenta and make it a wow so then and I love a fresh herb there’s no liquid or anything in there totally dry should be just dry and um

You know I would actually just cuz it did dry out a little bit more do a little sprinkle of olive oil you’re going to get some juice out of that lemon too and then some FR herbs right on top I’ve got cilantro parsley which is related to

Cumin so they really do work very well together this is stunningly good I mean I’m going back I want to finish this buddy it just looks so simple and tough and raw and crude when you put it in but everything just baked to perfection