Roasted Root Jumble with Feta

  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 10 min
  • Yield: 4 to 6 servings
Save Recipe

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

  1. Preheat the oven to 350 degrees F.
  2. Place the hazelnuts in an ovenproof skillet. Place them in the oven to toast for 10 to 12 minutes. Let cool and roughly chop.
  3. 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.
  4. Increase the oven temperature to 375 degrees F.
  5. 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.
  6. Garnish with a drizzle of olive and sprinkle with cilantro or parsley.
Get the Recipe

Crispy Rice Cereal Brain

Get gasps out of your guests with this ghoulishly delicious treat.

Root Vegetable One-Dish

Roasted Root Jumble with Feta Cheese

Garlic-Roasted Chicken and Root Vegetables

Herb-Roasted Chicken with Root Vegetables

Roasted Celery Root with Cumin and Parsley

🤤 More Drool-Worthy Recipes