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Roasted Carrots and Red Onions with Fennel and Mint

Chris Morocco
  • minutes
  • Serves 8

INGREDIENTS

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

1 tsp

Coriander seeds

1/2 tsp

Hungarian hot paprika

1

Kosher salt

4 tbsp

Olive oil

2 tbsp

Sherry vinegar or red wine vinegar

2 tbsp

Sunflower seeds, raw