This roasted vegetables with Muhammara recipe features a vibrant blend of seasonal vegetables topped with a rich, flavorful Muhammara sauce made from roasted red peppers and almonds, perfect for sharing.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Roasted Red Peppers | 4/5 jar | 16 oz jar |
Sliced Almonds | 1 3/5 cup | toasted |
Garlic | 4/5 clove | |
Smoked Paprika | 2/5 tsp | |
Ground Cumin | 4/5 tsp | |
Salt | 4/5 tsp | |
Lemon Juice | 2 tbsp | 2.5 tbsp is about 1 lemon |
Olive Oil | 3/5 cup | extra virgin |
Carrot | 4/5 bunch | small, preferably from the farmers market |
Broccoli Crowns | 2 2/5 | |
Romano Beans | 2/5 lbs | or green beans, stem end cut off |
Olive Oil | extra virgin, for coating bowl and plating | |
Salt | 4/5 tsp | plus more for seasoning vegetables |
Cilantro | few leaves for garnish | |
Sesame Seeds | 4/5 tbsp | toasted |
PREPARATION
First step - make the Muhammara.
This sauce can be made up to two days in advance. Simply bring to room temperature before serving. Combine the almonds and garlic in a Cuisinart. Puree for one minute until smooth. Add the red peppers, paprika, cumin, and salt. Puree one minute more. Add the lemon juice. While the machine is running, add the olive oil. Taste and adjust seasoning to your taste. It may need more salt, lemon juice, or oil depending on how bright or how rich you like it. Remove to a bowl.
Roast the vegetables.
Preheat oven to 450°F (232 °C). Leave the romano beans whole, but cut the carrots and the broccoli into large bite sized pieces. I like cutting the carrots irregular shapes (oblique cut), which gives them more surface area to get a little char on them. As for the broccoli, it looks nice to leave them long but don’t include too much stem.
Toss the vegetables
a bowl with enough olive oil to coat and season with salt, 2-3 teaspoons. Lay in a single layer on a sheet tray and roast in the oven for 15-20 minutes, rotating a few times, until you get a nice amount of char on each side.
Plate up!
On a large platter, spread a thick layer of muhammara in a circle. Pile the vegetables on top. Finish with a sprinkling of sesame seeds, cilantro leaves, and swirl of olive oil.