Roasted Carrots and Red Onions with Fennel and Mint

Roasted Carrots and Red Onions with Fennel and Mint- Toasting the seeds and nuts in oil forms the base of a complex vinaigrette.



INGREDIENTS
2 pounds small carrots (about 2 bunches), peeled, cut into 3-inch pieces
2 large red onions, each cut through root end into 8 wedges
1 fennel bulb, cut into ½-inch wedges
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
2 tablespoons raw sunflower seeds
1 teaspoon coriander seeds, coarsely chopped
½ teaspoon Aleppo pepper or a pinch of crushed red pepper flakes
½ teaspoon Hungarian hot paprika
2 tablespoons Sherry vinegar or red wine vinegar
1 tablespoon fresh lemon juice
2 tablespoons torn mint leaves

RECIPE PREPARATION
Preheat oven to 425°. Place carrots on a rimmed baking sheet and onions and fennel on another rimmed baking sheet.

Next Instructions recipe: www.bonappetit.com

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