Roasted Carrots and Red Onions with Fennel and Mint

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 bunches 2 pounds small carrots, small
  • 1/2 tsp Aleppo pepper
  • 1 Fennel, bulb
  • 2 tbsp Mint, leaves
  • 2 Red onions, large

• Condiments

  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 tsp Coriander seeds
  • 1/2 tsp Hungarian hot paprika
  • 1 Kosher salt

• Oils & Vinegars

  • 4 tbsp Olive oil
  • 2 tbsp Sherry vinegar or red wine vinegar

• Nuts & Seeds

  • 2 tbsp Sunflower seeds, raw

Found on bonappetit.com

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