Nigella Lawson served up tasty roast vegetables with cumin and fennel seeds on Nigella’s Cook, Eat, Repeat.
The ingredients are: 400g leeks (trimmed weight), cut into 3cm logs, 2–3 red peppers, seeds removed and cut into large bite-sized pieces, 200g cherry tomatoes, 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp sea salt flakes (or ½ tsp fine sea salt), 3 tbsp olive oil, 2 tbsp orange juice, plus extra if needed and 150g radishes.
See recipes by Nigella in her book titled : Cook, Eat, Repeat: Ingredients, recipes and stories.