This dish looks as good as it tastes and can brighten up any dreary weather day!
- 2 bunches of small carrots, peeled, and cut into 3-inch pieces
- 2 large red onions, each cut into 8 wedges
- 1 fennel bulb cut into 1/2 inch wedges
- 4 tablespoons of olive oil
- kosher salt and freshly ground pepper
- 2 tablespoons raw sunflower seeds
- 1 teaspoon coriander seeds, coarsely chopped
- A pinch of red pepper flakes
- 1/2 teaspoon Hungarian hot paprika
- 2 tablespoons sherry vinegar or red wine vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons torn mint leaves
- Preheat oven to 425°.
- 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.
- 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.
- Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter.
- 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.
This recipe makes 8 servings.
Recipe by Chris Morocco