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Roasted Fennel Onions & Carrots with Mint

Ingredients

Scale

FOR THE VEGGIES

  • 2 lb/1Kg tri-colored carrots (1 bag carrots & 1 bag parsnips)
  • 2 large red onions – cut into 8 wedges
  • 1 fennel bulb cut into ½ inch wedges
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp ginger
  • 1 TBS brown sugar
  • Olive oil
  • Coarse salt and black pepper
  • A handful of fresh mint – cut into slivers to garnish

FOR THE DRESSING

  • 1/3 cup sunflower seeds
  • Pinch of chilli flakes
  • ½ tsp paprika
  • 2 TBS red wine/sherry vinegar
  • Juice and zest of a lemon
  • 1/4 cup good olive oil

Instructions

Preheat the oven to 425 F/220C

Cut the carrots into spears. Place them onto a foil-lined baking sheet. Cut the onions and fennel into wedges and place them on a second foil-lined baking sheet.

Coarsely chop the cumin, fennel, and coriander seeds and mix with the ginger and brown sugar. Sprinkle this mixture over the veggies on both baking sheets. Drizzle with olive oil and toss to coat.

Roast on the middle rack for 40- 45 minutes until golden brown and caramelized.

Set aside and allow the veggies to cool. Season with salt and black pepper to taste.

In a sauté pan heat 2 TBS of olive oil and cook the sunflower seeds with the chilli flakes and paprika for 2 minutes to toast them (be careful not to burn them). Remove this from the heat and add the vinegar, lemon juice, and zest, and olive oil. Stir this and set aside.

Arrange the veggies on a platter. Pour over the dressing and toss to coat. Sprinkle with fresh mint just before serving.

*** This dish can be served warm or at room temperature.

SERVES 6-8

Find it online: https://melissamayo.com/recipe/roasted-fennel-onions-carrots-with-mint/