Make Ahead

Roasted Carrots, Onion, and Fennel with a Spiced Sherry Vinaigrette

November 14, 2016
1 Ratings
Photo by alldayieat
  • Serves 6
Author Notes

Whether you want to impress your family, your dog or the pool man. This could be the recipe for you! Just make sure to leave the window open so the dog or pool man can smell you cooking.

Inspired by Bon Appetit's 2015 Thanksgiving issue. I made this last year as written, it was a major hit!! I've since made a few modifications to enhance the dish as a whole. It is one complex combination of flavors and textures. Hope you get a chance to enjoy it!! —patrick

What You'll Need
  • Roasting Vegetables
  • 1.5 whole red onion peeled
  • 1.5 bulbs of fennel trimmed and core removed
  • 2 pounds tri color carrots peeled and quartered
  • extra virgin olive oil as needed
  • Dash salt and fresh cracked pepper
  • Spiced Vinaigrette
  • 2 tablespoons raw sunflower seeds
  • 1 teaspoon coriander seeds -crushed
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons sherry vinegar
  • 1.5 tablespoons lemon juice
  • 1/4 teaspoon fresh cracked pepper
  • 2 tablespoons chocolate mint leaves
  1. Roasting Vegetables
  2. Preheat your oven to 425 degrees.
  3. Peel the onion and cut into 1/2 inch wedges. Toss with a little olive oil, season with salt and pepper, and spread out on a baking sheet.
  4. Remove the core of the fennel and trim the ends. Cut the fennel into 1/2 inch wedges. Toss with a little olive oil and season with salt and pepper. Add to the same baking sheet as the onions if there is space. If there is not enough space use a second sheet. ( The key to a good roast is leaving space in between the vegetables! )
  5. Peel and cut the carrots, quarter to approximately 1/2 in thickness. Toss with a little olive oil and spread out on another baking sheet. Season with salt and pepper
  6. Roast the vegetables for at least 45 minutes and mix at least once, preferably twice during the roast. Remove when golden brown and tender.
  1. Spiced Vinaigrette
  2. While the vegetables are roasting, combine sunflower seeds, coriander seeds, red pepper, smoked paprika, and 2 Tbsp. olive oil in a small pan on medium heat. Mix well and cook for no more than 2 minutes. Remove from heat and add vinegar and lemon juice. Add some fresh cracked pepper and stir.
  3. Once vegetables are roasted combine them all into a bowl and mix. Drizzle vinaigrette and add mint. Mix thoroughly and serve! Garnish with additional mint.
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1 Review

FoodIsLove November 22, 2018
I loved the idea of this salad, but the balance between acid and oil in the vinaigrette is way off. I know that not every vinegar is the same but 3 1/2 T of acid to only 2 T of oil made the dressing unbalanced. I wisked in more oil and added just a bit of honey to take the edge off and I was able to salvage the dish.