1. Home
  2. Gluten Free
  3. ROASTED FENNEL ONIONS & CARROTS WITH MINT

ROASTED FENNEL ONIONS & CARROTS WITH MINT

BOOKMARK

PRINT

DELICIOUS

Description

 

I absolutely love the way the sugars come to the surface when you roast veggies. They get all golden and caramelized. You can experiment by using different veggies, but by roasting them on high heat you will ensure a yummy and delicious dish.

I’ve roasted carrots, fennel and onions with cumin, coriander and fennel seeds to give them an earthiness. The dressing has sunflower seeds to add some crunch and bright citrusy lemon zest to balance out the sweetness.

Eat and enjoy xxx Chef MM

ROASTED FENNEL ONIONS & CARROTS WITH MINT

US (Imperial)

Print Ingredients

FOR THE VEGGIES
2 lb tri-colored carrots (1 bag carrots & 1 bag parsnips)
2 large red onions – cut into 8 wedges
1 fennel bulb cut into ½ inch wedges
1 tspn coriander seeds
1 tspn cumin seeds
1 tspn fennel seeds
1 tspn ginger
1 TBS brown sugar
Olive oil
Coarse salt and black pepper
Handful of fresh mint – cut into slivers to garnish

FOR THE DRESSING
1/3 cup sunflower seeds
Pinch of chilli flakes
½ tspn paprika
2 TBS red wine/sherry vinegar
Juice and zest of a lemon
1/4 cup good olive oil

InstructionsPreheat the oven to 425 F

Cut the carrots into spears. Place them onto a foil or Teflon lined baking sheet. Cut the onions and fennel into wedges and place them on a second foil or Teflon lined baking sheet.

Coarsely chop the cumin, fennel and coriander seeds and mix with the ginger and brown sugar. Sprinkle this mixture over the veggies on both baking sheets. Drizzle with olive oil and toss to coat.

Roast on the middle rack for 40- 45 minutes until golden brown and caramelized.

Set aside and allow the veggies to cool. Season with salt and black pepper to taste.

In a sauté pan heat 2 TBS of olive oil and cook the sunflower seeds with the chilli flakes and paprika for 2 minutes to toast them (be careful not to burn them). Remove this from the heat and add the vinegar, lemon juice and zest and olive oil. Stir this and set aside.

Arrange the veggies on a platter. Pour over the dressing and toss to coat. Sprinkle with fresh mint just before serving.

*** This dish can be served warm or at room temperature.

SERVES 6-8

EU (Metric)

Print Ingredients

FOR THE VEGGIES
1 Kg tri-colored carrots (1 bag carrots & 1 bag parsnips)
2 large red onions – cut into 8 wedges
1 fennel bulb cut into 1 cm wedges
1 tspn coriander seeds
1 tspn cumin seeds
1 tspn fennel seeds
1 tspn ginger
1 TBS brown sugar
Olive oil
Coarse salt and black pepper
Handful of fresh mint – cut into slivers to garnish

FOR THE DRESSING
1/3 cup sunflower seeds
Pinch of chilli flakes
½ tspn paprika
2 TBS red wine/sherry vinegar
Juice and zest of a lemon
1/4 cup good olive oil

InstructionsPreheat the oven to 220 C

Cut the carrots into spears. Place them onto a foil or Teflon lined baking sheet. Cut the onions and fennel into wedges and place them on a second foil or Teflon lined baking sheet.

Coarsely chop the cumin, fennel and coriander seeds and mix with the ginger and brown sugar. Sprinkle this mixture over the veggies on both baking sheets. Drizzle with olive oil and toss to coat.

Roast on the middle rack for 40- 45 minutes until golden brown and caramelized.

Set aside and allow the veggies to cool. Season with salt and black pepper to taste.

In a sauté pan heat 2 TBS of olive oil and cook the sunflower seeds with the chilli flakes and paprika for 2 minutes to toast them (be careful not to burn them). Remove this from the heat and add the vinegar, lemon juice and zest and olive oil. Stir this and set aside.

Arrange the veggies on a platter. Pour over the dressing and toss to coat. Sprinkle with fresh mint just before serving.

*** This dish can be served warm or at room temperature.

SERVES 6-8

Choose a style: