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

Directions

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.