Roasted Carrots, Onion, and Fennel with a Spiced Sherry Vinaigrette
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 people 1x
- Category: side
- Cuisine: New American
Ingredients
Units
Scale
- 1.5 whole red onions (cut into wedges ~ 1/2in)
- 1.5 bulbs fennel (cut into wedges~ 1/2in)
- 2 pounds carrots (tricolor or ‘Rainbow’ peeled and quartered to 1/2 in thickness)
- 2 tablespoons extra-virgin olive oil (plus more for roasting)
- salt and freshly ground pepper (for the veggies)
- 2 tablespoons sunflower seeds (raw)
- 1 teaspoon coriander seeds (crushed)
- 1 teaspoon crushed red pepper flakes (use less if you dont like spicy)
- 1/2 teaspoon smoked paprika
- 2 tablespoons sherry vinegar (or red wine vinegar)
- 1.5 tablespoons fresh lemon juice
- fresh cracked pepper (to taste)
- 2 tablespoons chocolate mint leaves (or spearmint)
Instructions
- Preheat oven to 425°. Place carrots on a rimmed baking sheet and onions and fennel on another sheet. Drizzle each with some olive oil and season with salt and pepper.Do not crowd otherwise the veggies will steam each other and not roast well. Use more than one sheet if necessary.
- Roast and mix at least once, preferably twice until golden brown and tender. Approximately 45 minutes.
- Meanwhile, cook sunflower seeds, coriander seeds, red pepper, smoked paprika, and 2 Tbsp. olive oil in a small pan on medium heat. Mix well and cook for no more than 2 minutes. Remove from heat and add vinegar and lemon juice. Add some fresh cracked pepper and stir.
- Once vegetables are roasted combine them all into a bowl and mix. Drizzle vinaigrette and add mint. Mix thoroughly and serve!
Garnish with additional mint.
Notes
In the photos I used Pyrex glass to do the roasting. Rule of thumb for glass is to decrease the temperature by 25 degrees. Otherwise they will roast much faster than you want!