Roasted Carrots and Red Onions with Fennel and Mint

Ingredients

• 2 pounds small carrots (about 2 bunches), peeled, cut into 3" pieces
• 2 large red onions, each cut through root end into 8 wedges
• 1 fennel bulb, cut into 1/2" wedges
• 4 Tbsp. olive oil, divided
• Kosher salt, freshly ground pepper
• 2 tablespoons raw sunflower seeds
• 1 teaspoon coriander seeds, coarsely chopped
• 1/2 teaspoon Aleppo pepper or a pinch of crushed red pepper flakes
• 1/2 teaspoon Hungarian hot paprika
• 2 tablespoons Sherry vinegar or red wine vinegar
• 1 tablespoon fresh lemon juice
• 2 tablespoons torn mint leaves

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