Roasted Carrots & Fennel
|2 lbs small carrots, peeled & cut into 3-inch pieces|
|1 fennel bulb, cut into ½-inch wedges|
|1 large red onion, cut through root end into 8 wedges|
|4 Tbsp DLM Pure Olive Oil, divided|
|Salt and pepper to taste|
|2 Tbsp raw sunflower seeds|
|1 tsp coriander seeds, coarsely chopped|
|Pinch of crushed red pepper flakes|
|½ tsp Hungarian hot paprika|
|2 Tbsp Aunt Vera's Italian Red Wine Vinegar|
|1 Tbsp fresh lemon juice|
|2 Tbsp fresh mint for garnish|
Preheat oven to 425°F. Place carrots on a sheet pan. Spread fennel and onion mixed together on another. Drizzle each pan with 1 Tbsp olive oil, seasoning with salt and pepper. Roast, tossing occasionally, until golden brown and tender, about 20–25 minutes for carrots and 35–45 minutes for onions and fennel. Set aside and let cool.
In a small sauté pan, heat remaining olive oil and cook sunflower seeds, coriander seeds, red pepper flakes, and paprika over medium heat, stirring often, until oil is gently bubbling around seeds and spices are fragrant, about two minutes. Let cool. Stir in red wine vinegar and lemon juice and season with salt and pepper. Toss with roasted veggies and garnish with mint.
Makes 6-8 servings