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Roast Veggies with Red Onion and Dukkah

Yields4 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

ROAST VEGGIES WITH RED ONION AND DUKKAH

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 and freshly ground black pepper
Almond Pistachio Dukkah
 ¼ cup almonds
 ¼ cup pistachios, shelled
 2 tbsp raw white sesame seeds
 2 tbsp black sesame seeds
 1 tsp ground coriander
 1 tsp ground cumin
 ½ tsp sea salt
 ¼ 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 the 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. Enjoy immediately!

Recipe created by Cherie Tu for Australian Onions
Nutrition Facts

Servings 4