Ingredients for Roasted Carrots and Red Onions with Fennel and Mint

• 900g small carrots (about 2 bunches), peeled, cut into 3" pieces

• 2 large red onions, each cut through root end into 8 wedges

• 1 fennel bulb, cut into 1/2" wedges

• 4 tablespoons olive oil, divided

• Koshersalt, nymalen peppar

• 2 tablespoons raw sunflower seeds

• 1 teaspoon coriander seeds, coarsely chopped

• 1/2 teaspoons Aleppo pepper or a pinch of crushed red pepper flakes

• 1/2 teaspoons Hungarian hot paprika

• 2 tablespoons Sherry vinegar or red wine vinegar

• 1 matsked färsk citronsaft

• 2 tablespoons torn mint leaves

Preheat oven to 218°C. 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 tablespoons 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.

Meanwhile, cook sunflower seeds, coriander seeds, Aleppo pepper, paprika, and remaining 2 tablespoons 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.

Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter.

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.

Dish (without mint) can be made 3 hours ahead. Store tightly wrapped at room temperature.

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