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