Roasted Carrots and Red Onions with Fennel and Mint
A colorful and flavorful side dish featuring oven-roasted carrots, red onions, and fennel, dressed with a warm spiced vinaigrette and fresh mint. The vegetables are perfectly caramelized and complemented by crunchy sunflower seeds and aromatic spices.
Ingredients
- •2 pounds small carrots
- •2 whole red onions
- •1 whole fennel bulb
- •4 Tbsp olive oil
- •to taste Kosher salt and pepper
- •2 tablespoons raw sunflower seeds
- •1 teaspoon coriander seeds
- •½ teaspoon Aleppo pepper
- •½ teaspoon Hungarian hot paprika
- •2 tablespoons Sherry vinegar
- •1 tablespoon fresh lemon juice
- •2 tablespoons mint leaves
Cooking Instructions
- 1.
Preheat oven to 425°F. Place carrots on a rimmed baking sheet and onions and fennel on another rimmed baking sheet. (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Drizzle vegetables with 2 Tbsp. oil, dividing evenly; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 20-25 minutes for carrots and 35-45 minutes for onions and fennel. Let cool.
45 min
- 2.
Meanwhile, cook sunflower seeds, coriander seeds, Aleppo pepper, paprika, and remaining 2 Tbsp. oil in a small skillet over medium heat, stirring often, until oil is gently bubbling around seeds and spices are fragrant (be careful not to burn), about 2 minutes. Let cool. Stir in vinegar and lemon juice; season vinaigrette with salt and pepper.
5 min
- 3.
Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter.
5 min
- 4.
Just before serving, re-toss vegetables to pull up any dressing that may have settled at the bottom of the platter and scatter mint over top.
2 min
- 5.
Dish (without mint) can be made 3 hours ahead. Store tightly wrapped at room temperature.