Roasted Carrots, Onion, And Fennel With A Spiced Sherry Vinaigrette Recipe

Name: Roasted Carrots, Onion, And Fennel With A Spiced Sherry Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
["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!
2
Garnish with additional mint."]

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Carrots, Onion, And Fennel With A Spiced Sherry Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Carrots, Onion, And Fennel With A Spiced Sherry Vinaigrette

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