Sumac Roasted Vegetables with Fennel Seeds

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