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Roasted Carrots and Red Onions
Bon Appétit
Ingredients
  • 2 pounds small carrots (about 2 bunches), peeled, cut into 3-inch pieces
  • 2 large red onions, each cut through root end into 8 wedges
  • 1 fennel bulb, cut into ½-inch wedges
  • 4 tablespoons olive oil, divided
  • Kosher salt, freshly ground pepper
  • 2 tablespoons raw sunflower seeds
  • 1 teaspoon coriander seeds, coarsely chopped
  • ½ teaspoon Aleppo pepper or a pinch of crushed red pepper flakes
  • ½ teaspoon Hungarian hot paprika
  • 2 tablespoons Sherry vinegar or red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons torn mint leaves
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