Name: Roasted Carrots and Red Onions with Fennel and Mint
Yield: 8 servings
Ingredients: 2 pounds small carrots (about 2 bunches), peeled, cut into 3" pieces; 2 large red onions, each cut through root end into 8 wedges; 1 fennel bulb, cut into 1/2" wedges; 4 Tbsp. olive oil, divided; Kosher salt, freshly ground pepper; 2 tablespoons raw sunflower seeds; 1 teaspoon coriander seeds, coarsely chopped; 1/2 teaspoon Aleppo pepper or a pinch of crushed 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

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Photo by Christopher Testani

Toasting the seeds and nuts in oil forms the base of a complex vinaigrette for simple roasted vegetables.

Recipe notes

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