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Roasted Carrots, Onion, and Fennel with a Spiced Sherry Vinaigrette
ALL DAY I EAT14Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 whole red onions (cut into wedges ~ 1/2in)
- 1 1/2 bulbs fennel (cut into wedges~ 1/2in)
- 2 lb. carrots (tricolor or 'Rainbow' peeled and quartered to 1/2 in thickness)
- 2 Tbsp. extra-virgin olive oil (plus more for roasting)
- salt
- freshly ground pepper
- 2 Tbsp. sunflower seeds
- 1 tsp. coriander seeds (crushed)
- 1 tsp. crushed red pepper flakes (use less if you dont like spicy)
- 1/2 tsp. smoked paprika
- 2 Tbsp. sherry vinegar (or red wine vinegar)
- 1 1/2 Tbsp. fresh lemon juice
- cracked pepper (fresh, to taste)
- 2 Tbsp. mint leaves (chocolate, or spearmint)
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