Roasted carrots and onions

Ingredients for 8 servings:

• 1 kg carrot(s), small, peeled and halved lengthwise
• 2 large onions, red, quartered
• 1 fennel bulb(s), cut into 1 cm thick slices
• 4 tbsp olive oil
• 1 tbsp sunflower seeds
• 1 tsp coriander seeds, coarsely ground
• 2 tsp Pul Biber
• 2 tsp red wine vinegar
• 1 tsp lime juice
• 10 mint leaves
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

with fennel and mint

Preheat the oven to 220°C (top/bottom heat). Toss the carrots, fennel, and onions with 2 teaspoons of oil, salt, and pepper. Place the carrots on a baking sheet and the fennel and onions on a separate baking sheet. Roast until golden brown, turning occasionally. The carrots will need about 20-25 minutes, and the onions and fennel about 35-45 minutes. Then let cool. Meanwhile, cook the sunflower seeds, coriander seeds, and pul biber with another 2 teaspoons of olive oil in a pan over medium heat for about two minutes, until the oil bubbles gently around the spices. Be careful not to burn them. Once the contents of the pan have cooled, stir in the vinegar and lemon juice. Season the vinaigrette with salt and pepper and pour over the roasted vegetables. Transfer the vegetables to a platter and garnish with fresh mint. This dish can be prepared up to three hours in advance, except for the final step. Store at room temperature, covered with foil. 140 kcal per serving.