Aarti's favorite part of her Roasted Root Jumble is the beautifully caramelized lemons. This warm dish is filled with aromatic spices, nuts and nutritious veggies, making it the perfect vegetarian comfort meal.#FoodNetwork #AartiSequeira #TheKitchen #RoastedRootJumbleGet the recipe https://foodtv.com/3SIDIViSubscribe to Food Network http://foodtv.com/YouTubeTalented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Roasted Root Jumble with FetaRECIPE COURTESY OF AARTI SEQUEIRALevel: EasyTotal: 1 hr 10 minActive: 10 minYield: 4 to 6Ingredients1/4 cup raw hazelnuts1 tablespoon coriander seeds 2 teaspoons cumin seeds 1 large fennel bulb, cut into 1/2-inch wedges 1 large red onion, cut into 1/2-inch wedges 1 large lemon, cut into 1/4-inch slices 2 large carrots, peeled and cut into 1/2-inch rounds 1/4 cup extra-virgin olive oil, plus more for garnish Kosher salt and freshly ground black pepper1/2 cup feta cheese, crumbled Minced fresh cilantro or parsley, to garnish DirectionsPreheat the oven to 350 degrees F.Place the hazelnuts in an ovenproof skillet. Place them in the oven to toast for 10 to 12 minutes. Let cool and roughly chop.In the same skillet, lightly toast the coriander and cumin on the stove over low heat, 3 to 4 minutes. Let cool. Grind the cumin and coriander along with the chopped toasted hazelnuts in a spice grinder.Increase the oven temperature to 375 degrees F.Lay the fennel, red onion, lemon and carrots in a baking dish. Drizzle with the olive oil. Season with salt and pepper, sprinkle with the hazelnut and spice mixture and toss to coat. Bake for 20 minutes. Sprinkle the feta cheese over the top and bake for another 20 to 25 minutes, until the vegetables are caramelized and soft.Garnish with a drizzle of olive and sprinkle with cilantro or parsley.Adapted from "Aarti Paarti: An American Kitchen with an Indian Soul" by Aarti Sequeira Grand Central Life and Style 2014. Provided courtesy of Aarti Sequeira. All rights reserved.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetworkAarti Sequeira's Roasted Root Jumble with Feta | The Kitchen | Food Networkhttps://youtu.be/A30YYh9I__M
