American

Sumac Roasted Vegetables with Fennel Seeds

August  5, 2019
Photo by Thomas Schauer
Author Notes

The flavors in this master recipe are all about balance— whole fennel seeds soften in intensity and counter the heat of Aleppo pepper; sumac’s tartness is rounded out by the warmth of cinnamon.

Reprinted from Mastering Spice. Copyright © 2019 by Lior Lev Sercarz Photographs copyright © 2019 by Thomas Schauer. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. —lior lev sercarz

  • Prep time 5 minutes
  • Cook time 1 hour
  • Serves 8 to 12
Ingredients
  • Main Spice Blend
  • 1 tablespoon plus 1 teaspoon (10 grams) fennel seeds
  • 2 teaspoons (7 grams) sumac
  • 1/2 teaspoon (2 grams) smoked paprika or Pimentón
  • 1/2 teaspoon (1 gram) Aleppo pepper
  • 1/2 teaspoon (1 gram) ground cinnamon, preferably Vietnamese
  • Vegetables
  • 12 large Brussels sprouts, trimmed and halved lengthwise
  • 6 large radishes, scrubbed and quartered
  • 3 tablespoons sherry vinegar
  • 5 tablespoons extra-virgin olive oil, plus more to taste
  • 1 pinch kosher salt, plus more to taste
  • 12 large Brussels sprouts, trimmed and halved lengthwise
  • 6 large radishes, scrubbed and quartered
  • 6 large garlic cloves, peeled
  • 5 baby beets, scrubbed and quartered
  • 5 baby turnips, scrubbed and cut into ½-inch wedges
  • 3 medium carrots, scrubbed and cut into 1-inch chunks
  • 3 large shallots, trimmed and cut into ½-inch wedges
  • 1 medium sweet potato, scrubbed, quartered lengthwise, and cut crosswise into 1-inch-thick slices
  • 1 large celery root, peeled and cut into 1-inch cubes
In This Recipe
Directions
  1. To make the main spice blend: Mix together the fennel seeds, sumac, pimentón, Aleppo pepper, and cinnamon.
  2. To roast the vegetables: Position racks in the upper and lower thirds of the oven and preheat the oven to 375°F. Line two half sheet pans with foil.
  3. Combine the spice blend, vinegar, oil, and 1 teaspoon salt in a very large bowl and stir to mix well. Add the Brussels sprouts, radishes, garlic, beets, turnips, carrots, shallots, sweet potatoes, and celery root and toss well until evenly coated.
  4. Divide the vegetables between the prepared pans and spread them evenly. Roast, stirring the vegetables and switching the positions of the pans halfway through, until tender, 45 to 60 minutes. Drizzle with more oil, season to taste with salt, and serve hot, warm, or at room temperature.
  5. To make ahead: The roasted vegetables can be refrigerated for up to 1 week.
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