Roasted Carrots and Red Onions With Fennel and Mint

Name: Roasted Carrots and Red Onions With Fennel and Mint
Yield: 8 Servings
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 ½-inch wedges; 4 tablespoons olive oil, divided; Kosher salt, freshly ground pepper; 2 tablespoons raw sunflower seeds; 1 teaspoon coriander seeds, coarsely chopped; ½ teaspoon Aleppo pepper or a pinch of crushed red pepper flakes; ½ teaspoon Hungarian hot paprika; 2 tablespoons Sherry vinegar or red wine vinegar; 1 tablespoon fresh lemon juice; 2 tablespoons torn mint leaves

By Chris MoroccoPhotography by Christopher Testani

October 20, 2015

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Christopher Testani

The ideal Thanksgiving side is one that can sit at room temp for up to three hours and still be delicious, and this is it. The trick to make your guests think the food magically materialized at the last moment? Add the fresh torn mint and and re-toss to distribute the vinaigrette just before serving. Also, the key is for these veggies to be room—not refrigerator—temperature, so take them out of the fridge at least an hour before you serve them.

Recipe notes

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