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
whole red onion peeled
bulbs of fennel trimmed and core removed
tri color carrots peeled and quartered
extra virgin olive oil as needed
salt and fresh cracked pepper
raw sunflower seeds
coriander seeds -crushed
red pepper flakes
fresh cracked pepper
chocolate mint leaves
In This Recipe
Preheat your oven to 425 degrees.
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.
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! )
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
Roast the vegetables for at least 45 minutes and mix at least once, preferably twice during the roast. Remove when golden brown and tender.
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.
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.