Roasted Carrots and Red Onions with Fennel and Mint

Name: Roasted Carrots and Red Onions with Fennel and Mint
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 Â 1/2-inch wedges; 4 tablespoons olive oil, divided; Kosher salt, freshly ground pepper; 2 tablespoons raw sunflower seeds; 1 teaspoon coriander seeds, coarsely chopped; Â 1/2 teaspoon Aleppo pepper or a pinch of crushed red pepper flakes; Â 1/2 teaspoon Hungarian hot paprika; 2 tablespoons Sherry vinegar or red wine vinegar; 1 tablespoon fresh lemon juice; 2 tablespoons torn mint leaves

Roasted Carrots and Red Onions with Fennel and Mint was pinched from <a href="http://www.bonappetit.com/recipe/roasted-carrots-and-red-onions-with-fennel-and-mint" target="_blank">www.bonappetit.com.</a>

INGREDIENTS

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2 pounds small carrots (about 2 bunches), peeled, cut into 3-inch pieces

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2 large red onions, each cut through root end into 8 wedges

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1 fennel bulb, cut into Â 1/2-inch wedges

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4 tablespoons olive oil, divided

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Kosher salt, freshly ground pepper

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2 tablespoons raw sunflower seeds

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1 teaspoon coriander seeds, coarsely chopped

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Â 1/2 teaspoon Aleppo pepper or a pinch of crushed red pepper flakes

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Â 1/2 teaspoon Hungarian hot paprika

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2 tablespoons Sherry vinegar or red wine vinegar

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1 tablespoon fresh lemon juice

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2 tablespoons torn mint leaves

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