The ideal Thanksgiving side is one that can sit at room temp for up to three hours and still be delicious, and this is it. The trick to make your guests think the food magically materialized at the last moment? Add the fresh torn mint and and re-toss to distribute the vinaigrette just before serving. Also, the key is for these veggies to be room—not refrigerator—temperature, so take them out of the fridge at least an hour before you serve them.
Recipe information
Yield
8 Servings
Ingredients
2
2
1
4
2
1
½
½
2
1
2
Preparation
Step 1
Preheat oven to 425°. 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.
Step 2
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.
Step 3
Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter.
Step 4
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.
Step 5
Do Ahead: Dish (without mint) can be made 3 hours ahead. Store tightly wrapped at room temperature.
Nutrition Per Serving
How would you rate Roasted Carrots and Red Onions With Fennel and Mint?
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Reviews (19)
Back to TopI loved this recipe, and my family all gave it rave reviews! The only issue was my user error, when I printed it some of the ingredients in the middle didn't make it to paper, so check before you buy what you need :) Will be making this again!
Maddy
12/28/2023
We made this tonight for dinner and thought it was incredible. I cooked it on 450 which I thought really brought out the flavor in the fennel, and I'll acknowledge I deviated from the instructions, and I placed the carrots, fennel, and onion on one tray. It was amazing! Such a sophisticated taste for very little effort. I'll be making this for a dinner next week!
Anonymous
N/A
1/13/2022
I have made this a couple of times and I'm making this year. The advice/suggestion I would give those that did not have a positive result would be; go with your eyes. The first time I made it was from the recipe. The second time was from the PICTURE. I used the carrots, onion, fennel because the picture is beautiful and makes a great presentation....then I decided to just make my own dressing. The cooking instructions can be modified as well. I went with a slightly higher temp. The combo of the veggies is just a terrific taste. I do suggest investing in a good Hungarian Hot Paprika.
Loves To Cook
11/10/2021
Even though 5 stars is showing up on my review, I intended to give it 4 stars because of the dressing. The veggies were good but I had to adapt the dressing. I used roasted sunflower seeds, ground coriander, red pepper flakes, and mild paprika, ingredients I had on hand. I pureed those with 2 tbsp of olive oil, 2 tbsp red wine vinegar and 1 tbsp lemon juice. It was far too tart so I added 1 1/2 tsp of Trees Knees Spicy Maple Syrup. That fixed it. I would make the dish again because we rarely eat fennel and it was a welcome change along with the chopped mint. Served with a leg of lamb for Easter, it was a very good accompaniment.
qcchips
Piedmont, NC
4/4/2021
Perfect side to our Easter dinner. Next time I would cook the veg at higher heat for a shorter time to get some more crispy and crunchy results!
Anonymous
Toronto, ON
4/13/2020
It's not a bad recipe, I just won't make it again. Maybe because I don't have Hungarian Hot Paprika it changed the flavor? Prior to serving the dish, I tried to fix it by adding more salt and put it back in the oven, wondering if making the vegetables crunchy would help. Overall, this recipe is very underwhelming for the number of flavors going into it and I wish I knew how to liven it up. I liked the look and the idea of the mixture of mint, onions, fennel, and carrots, but it seemed like it needed something more savory to balance the sweetness and I think the key is in the dressing.
Anonymous
Northeast
11/29/2019
I don't know how a dish with so many ingredients I love could have such disappointing results. Way too much effort for such an underwhelming dish.
blazin619
Los Angeles
9/21/2018