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Categories:
Roasting vegetables red onion carrots extra-virgin olive oil salt vinaigrette sunflower seeds coriander seeds crushed red pepper paprika sherry vinegar lemon juice fresh cracked pepper chocolate mint
Viewed: 35 - Published at: 9 years agoIngredients
- Roasting Vegetables
- 1.5 whole red onion peeled
- 1.5 bulbs of fennel trimmed and core removed
- 2 pounds tri color carrots peeled and quartered
- extra virgin olive oil as needed
- Dash salt and fresh cracked pepper
- Spiced Vinaigrette
- 2 tablespoons raw sunflower seeds
- 1 teaspoon coriander seeds -crushed
- 1 teaspoon red pepper flakes
- 1/2 teaspoon smoked paprika
- 2 tablespoons sherry vinegar
- 1.5 tablespoons lemon juice
- 1/4 teaspoon fresh cracked pepper
- 2 tablespoons chocolate mint leaves
Method
- Preheat your oven to 425 degrees.
- Peel the onion and cut into 1/2 inch wedges. Toss with a little olive oil, season with salt and pepper, and spread out on a baking sheet.
- Remove the core of the fennel and trim the ends. Cut the fennel into 1/2 inch wedges. Toss with a little olive oil and season with salt and pepper. Add to the same baking sheet as the onions if there is space. If there is not enough space use a second sheet. ( The key to a good roast is leaving space in between the vegetables! )
- Peel and cut the carrots, quarter to approximately 1/2 in thickness. Toss with a little olive oil and spread out on another baking sheet. Season with salt and pepper
- Roast the vegetables for at least 45 minutes and mix at least once, preferably twice during the roast. Remove when golden brown and tender.
- While the vegetables are roasting, combine 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.
