Roasted Carrots And Red Onions With Pecans Fennel And Mint Recipes

ROASTED CARROTS AND RED ONIONS WITH FENNEL AND MINT

Toasting the seeds and nuts in oil forms the base of a complex vinaigrette for simple roasted vegetables.

Provided by Chris Morocco

Categories Bon Appétit Carrot Onion Fennel Side Mint Vegan Vegetarian Vegetable Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 8 servings

Number Of Ingredients 12

Roasted Carrots and Red Onions with Fennel and Mint image

Steps:

Preheat oven to 425°F. Place carrots on a rimmed baking sheet and onions and fennel on another rimmed baking sheet. (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Drizzle vegetables with 2 Tbsp. oil, dividing evenly; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 20-25 minutes for carrots and 35-45 minutes for onions and fennel. Let cool.
Meanwhile, cook sunflower seeds, coriander seeds, Aleppo pepper, paprika, and remaining 2 Tbsp. oil in a small skillet over medium heat, stirring often, until oil is gently bubbling around seeds and spices are fragrant (be careful not to burn), about 2 minutes. Let cool. Stir in vinegar and lemon juice; season vinaigrette with salt and pepper.
Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter.
Just before serving, re-toss vegetables to pull up any dressing that may have settled at the bottom of the platter and scatter mint over top.
Do Ahead
Dish (without mint) can be made 3 hours ahead. Store tightly wrapped at room temperature.

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

ROASTED CARROTS & FENNEL

This addictive fennel recipe is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots-as many as the pans will hold. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 10

Roasted Carrots & Fennel image

Steps:

Preheat oven to 375°. In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil.

Nutrition Facts : Calories 139 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 262mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 6g fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

2-1/2 pounds medium carrots, peeled and cut in half lengthwise
1 large fennel bulb, cut into 1/2-inch wedges
1 large red onion, cut into 1/2-inch wedges
1 medium lemon, thinly sliced
1/4 cup olive oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Thinly sliced fresh basil leaves

ROASTED FENNEL AND RED ONIONS

Categories Onion Vegetable Side Roast Vegetarian Low Cal Low/No Sugar Wheat/Gluten-Free Vinegar Fennel Winter Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 2

Number Of Ingredients 5

Roasted Fennel and Red Onions image

Steps:

Preheat oven to 400°F.
Cut each fennel bulb lengthwise into 8 wedges and in a roasting pan toss fennel and onions with butter, oil, and salt and pepper to taste. Roast vegetables, stirring once halfway through roasting, 25 minutes, or until tender. Add vinegar to vegetables and toss to coat.

Ingredients

2 large fennel bulbs (sometimes called anise; about 2 pounds), stalks ;trimmed flush with bulb and any tough outer layers discarded
2 small red onions, quartered
1 tablespoon unsalted butter, melted
1 tablespoon olive oil
1 tablespoon balsamic vinegar

ROASTED CARROTS AND ONIONS WITH FENNEL FRONDS AND HONEY

Lightly sweet and citrusy roasted carrots with the bright flavor and color of fennel fronds make a delicious side dish!

Provided by SunnyDaysNora

Categories Side Dish Vegetables Carrots

Time 35m

Yield 6

Number Of Ingredients 10

Roasted Carrots and Onions with Fennel Fronds and Honey image

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine carrots, onion, and olive oil in a bowl. Toss to coat and place on a baking sheet.
Roast in the preheated oven until carrots are tender, about 30 minutes. Transfer to a bowl.
Whisk honey, butter, lemon zest, salt, pepper, and garlic powder together in a small bowl. Pour over carrots and onions in the bowl and toss to coat. Add fennel fronds and toss to combine.

Nutrition Facts : Calories 159.2 calories, Carbohydrate 21.7 g, Cholesterol 10.2 mg, Fat 8.6 g, Fiber 2.8 g, Protein 1.1 g, SaturatedFat 3.1 g, Sodium 179.1 mg, Sugar 16.3 g

Ingredients

1 pound carrots, peeled and cut into 3-inch pieces
1 sweet onion, roughly chopped
2 tablespoons olive oil
¼ cup honey
2 tablespoons melted butter
lemons, zested
¼ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder
2 tablespoons chopped fennel greens