Roasted Carrots and Red Onions with Pecans, Fennel, and Mint

Name: Roasted Carrots and Red Onions with Pecans, Fennel and Mint
Ingredients: 2 Pounds of 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 Tbsp. of pecan or olive oil; Kosher salt, freshly ground pepper; 1 Tsp. of coriander seeds, coarsely chopped; ½ Tsp. crushed red pepper flakes; ½ Tsp. Hungarian hot paprika (optional); 2 Tbsp. of sherry vinegar or red wine vinegar; ¾ Cup of raw pecans pieces; 1 Tbsp. fresh lemon juice; 2 Tbsp. torn mint leaves

By American Pecans

November 15, 2018

Image may contain Plant Food Dish and Meal

This is not your average roasted vegetable recipe. With unexpected additions like sherry vinegar, paprika, and mint–and the nutty addition of spiced pecans–this dish is a holiday must-have if you want to impress your food-fanatic friends. This holiday season, we're challenging you to add one more pecan dish to your menu. #PledgePecans and make this dish today. For even more festive holiday ideas and recipes, tune in to The Super American Pecan-A-Thon!

Recipe notes

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