Friday, August 2, 2019

Roasted Carrots and Red Onions with Fennel and Mint

Toasting the seeds and nuts in oil forms the base of a complex vinaigrette.

Vegan, Gluten free, Paleo
∙ Serves 8
2 bunches 2 pounds small carrots, small
1/2 tsp Aleppo pepper
1 Fennel, bulb
2 tbsp Mint, leaves
2 Red onions, large
1 tbsp Lemon juice, fresh
Baking & spices
1 tsp Coriander seeds
1/2 tsp Hungarian hot paprika
1 Kosher salt
Oils & vinegars
4 tbsp Olive oil
2 tbsp Sherry vinegar or red wine vinegar
Nuts & seeds
2 tbsp Sunflower seeds, raw

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