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Roasted Vegetables with Muhammara Sauce

  • Prep Time Prep: 20 Mins
  • Cook Time Cook: 20 Mins
  • Serves Serves: 2-4
Chef Trent Blodgett

Chef Trent Blodgett

Chef Notes

Ingredients

Steps

Roasted Vegetables with Muhammara Sauce

Chef notes

Muhammara is a middle eastern red pepper walnut sauce that is similar to the Spanish romesco. Pickled cauliflower is a nice garnish and is optional.

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Ingredients

  • Prep time Prep time: 20 Mins
  • Cook time Cook time: 20 Mins
  • Total time Total time: 40 Mins
  • Serves Serves: 2-4
  • For the Sauce

  • 2 Red Bell Peppers, roasted, peeled and deseeded
  • 1 Bunch Scallions (5 or 6)
  • 2 tsp [Ancient Halaby Middle Eastern Chile Blend]
  • 1 cup Roasted Walnuts
  • 2 tsp Lemon Juice
  • 1 Tbsp Pomegranate Molasses or Honey
  • .5 cup of Olive Oil
  • Salt to taste
  • For the Roasted Vegetables

  • 1 head Broccoli, cut into even medium-sized florets
  • 1 head Cauliflower, cut into even medium-sized florets
  • 4- 6 Sweet Peppers
  • 1- 2 Red Onions, coarsely chopped
  • 1 head Garlic, peeled and cloves removed
  • 1 can Chickpeas
  • Olive Oil
  • Salt
Ancient Halaby Middle Eastern Chile Blend

Ancient Halaby Middle Eastern Chile Blend

$10
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Steps

Step 1 - Roasted Vegetables

Preheat oven to 400℉.

Step 2 -

Toss broccoli, cauliflower, sweet peppers, onion and garlic cloves into a large mixing bowl. Toss with salt and a liberal coat of olive oil.

Step 3 -

Spread onto parchment coated sheet pan or cookie sheet. Don’t overcrowd, use two baking sheets if necessary.

Step 4 -

Roast for 10–15 minutes until vegetables begin to get brown around the edges.

Step 5 -

Add drained chickpeas in the last few minutes of cooking to warm.

Step 6 - While vegetables are cooking, make the sauce

Blend all sauce ingredients EXCEPT THE OLIVE OIL in a food processor or high powered blender until pureed into a paste.

Step 7 -

Add olive oil in the last few pulses.

Step 8 -

Add salt to taste.

Step 9 -

Spoon Muhammara onto serving platter and scatter vegetables on top.

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Things to remember

  • For the Vegetables:
  • Sweet peppers are small colorful peppers often sold pre-bagged in the produce section in the summertime. They are great for tossing on the barbeque.
  • For even cooking, it is always a smart plan to rotate your sheet pans 180 degrees halfway through roasting (most ovens have uneven heat back to front and side to side)
  • Add the drained chickpeas in the last 3–5 minutes of roasting as they are already cooked
  • For the Sauce:
  • You can find roasted walnuts in the bulk section of your grocery store (or buy raw and roast them yourself)
  • Pomegranate molasses is a sweet reduced pomegranate syrup and can be found in Middle Eastern markets or gourmet grocery stores. It lasts indefinitely in a dark, cool dry location in the cabinet and is a versatile condiment to have on hand
  • For easily peeled, deseeded and roasted peppers: Roast whole peppers for 10–15 minutes in a 400℉ oven until soft. Remove from oven and immediately place into a ziplock bag or closed container. After they cool, the skin will lift easily and the seeds will also remove easily
  • Olive oil is added last as prolonged blending can release bitter flavors
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