Roasted Carrots and Red Onions with Pecans Fennel and Mint
Ingredients
- 2 Pounds of 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 Tbsp. of pecan or olive oil
- Kosher salt, freshly ground pepper
- 1 Tsp. of coriander seeds, coarsely chopped
- ½ Tsp. crushed red pepper flakes
- ½ Tsp. Hungarian hot paprika (optional)
- 2 Tbsp. of sherry vinegar or red wine vinegar
- ¾ Cup of raw pecans pieces
- 1 Tbsp. fresh lemon juice
- 2 Tbsp. torn mint leaves
Instructions
Roasted Carrots and Red Onions with Pecans, Fennel, and Mint serves 6 original recipe by Epicurious.
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