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.
3
Roast, tossing occasionally, until golden brown and tender, about 20 to 25 minutes for carrots and 35 to 45 minutes for onions and fennel. Set aside and let cool.
4
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.
5
Stir in red wine vinegar and lemon juice and season with salt and pepper. Toss with roasted veggies and garnish with mint.
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Roasted Carrots and Fennel
PREP TIME10 mins
COOK TIME45 mins
SERVINGS8
INGREDIENTS
2lbs
carrots, peeled and cut into 3-inch pieces
1
fennel bulb, cut into 1/2-inch wedges
1
large red onion, cut through root into 8 wedges
4Tbsp
DLM Pure Olive Oil, divided
2Tbsp
raw sunflower seeds
1tsp
coriander seeds, coarsely chopped
1
pinch of crushed red pepper flakes
½tsp
Hungarian hot paprika
2Tbsp
Aunt Vera's Italian Red Wine Vinegar
1Tbsp
fresh lemon juice
2Tbsp
fresh mint for garnish
INSTRUCTIONS
1
Preheat oven to 425°F.
2
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.
3
Roast, tossing occasionally, until golden brown and tender, about 20 to 25 minutes for carrots and 35 to 45 minutes for onions and fennel. Set aside and let cool.
4
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.
5
Stir in red wine vinegar and lemon juice and season with salt and pepper. Toss with roasted veggies and garnish with mint.