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Roasted Carrots and Red Onions with Fennel and Mint
BON APPÉTIT14Ingredients
┅Seconds
150Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 lb. small carrots (about 2 bunches, peeled, cut into 3-inch pieces)
- 2 red onions (large, each cut through root end into 8 wedges)
- 1 fennel bulb (cut into ½-inch wedges)
- 4 Tbsp. olive oil (divided)
- kosher salt
- freshly ground pepper
- 2 Tbsp. sunflower seeds
- 1 tsp. coriander seeds (coarsely chopped)
- 1/2 tsp. aleppo pepper
- 1 pinch crushed red pepper flakes
- 1/2 tsp. hungarian hot paprika
- 2 Tbsp. sherry vinegar (or red wine vinegar)
- 1 Tbsp. fresh lemon juice
- 2 Tbsp. mint leaves (torn)
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium190mg8% |
| Potassium570mg16% |
| Protein2g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A380% |
| Vitamin C25% |
| Calcium8% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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