Friday, 21 October 2016 10:19
Written by Saratoga TODAY
Adapted from Bon Appetit, Shared by My Saratoga Kitchen Table
Serves: 8
Ingredients
* Ingredients can be found at the market
· 2 pounds carrots, 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*
· 3 Tablespoons olive oil, divided*
· 2 Tablespoons raw sunflower seeds
· 1 teaspoon coriander seeds, coarsely chopped
· pinch of crushed red pepper flakes
· ½ teaspoon paprika
· 2 Tablespoons red wine*
· 1 Tablespoons fresh lemon juice
· 2 Tablespoons torn mint leaves*
Directions
Preheat oven to 425 degrees. Place carrots on a rimmed baking sheet and onions and fennel on another rimmed baking sheet. Leave plenty of room so the vegetables’ edges brown. Drizzle with 2 Tablespoons of oil. Roast, tossing occasionally until golden brown and tender, 20 to 25 minutes for carrots and 35-45 minutes for onions and fennel. Let cool.
Cook sunflower seeds, coriander seeds, crushed pepper, paprika and remaining 2 Tablespoons oil in a small skillet over medium heat, stirring often, until oil is gently bubbling around seed and spices are fragrant (be careful not to burn) about 2 minutes. Let cool. Stir in vinegar and lemon juice.
Combine roasted carrots, fennel, and onions in a bowl. Drizzle vinaigrette over and toss to coat. Transfer to platter. Top with mint.
Nutrition Information:
Calories: 135 Fat: 8 g
Saturated fat: 1 g Carbohydrates: 15 g Sodium: 94 mg Fiber: 4 g Protein: 2 g Cholesterol: 0
Published in
Food