Recipe courtesy of Aarti Sequeira
Show: The Kitchen
Save Recipe Print
1 hr 10 min
10 min
4 to 6 servings
1 hr 10 min
10 min
4 to 6 servings



Watch how to make this recipe.

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.

My Private Notes

Add a Note
More from:

The Kitchen

Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.


Roasted Peach Sundae Sauce

Recipe courtesy of Katie Lee

Mississippi Pot Roast

Recipe courtesy of Robin Chapman

Roasted Potato Salad with Crispy Rosemary

Recipe courtesy of Alex Guarnaschelli

Roasted Celery Root with Cumin and Parsley

Recipe courtesy of Food Network Kitchen

Root Cake

Recipe courtesy of Johnny Iuzzini

Root Vegetable One-Dish

Recipe courtesy of Nancy Fuller

Sunny's Root Beer BBQ Wings

Recipe courtesy of Sunny Anderson

Roasted Cauliflower

Recipe courtesy of Marcela Valladolid

Roasted Radishes

Recipe courtesy of Food Network

Browse Reviews By Keyword

          Latest Stories