If someone asked me, “How are you?” in February, I would likely look down, shake my head and start crying. Faced with the same question a few weeks ago, I might reply “OK” and I’d be lying. Today, I’d say “good” or “getting better,” both of which are honest answers.
As you may or may not know, life’s been tough for me lately. But I’m done complaining (at least for a while). So let’s get to the food – namely, these spicy roasted fennel and carrots flecked with fried sunflower seeds. It’s a simple but striking dish that comes together in about 30 minutes. Enjoy it straight up, as a side or in a salad. And be sure to double the recipe if you like veggies.
Recipe adapted from Epicurious.
Spicy Roasted Fennel and Carrots
Makes 4 servings
Ingredients
- 1 fennel bulb, cut into ½"-thick wedges (reserve fronds)
- 4 carrots, peeled and cut into 3" pieces
- ¼ large red onion, cut into ½"-thick wedges
- 2 tablespoons olive oil, divided
- sea salt and freshly ground black pepper
- 4 teaspoons raw sunflower seeds
- ½ teaspoon dried chili flakes
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground coriander
- 1 tablespoon apple cider vinegar
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Preheat oven to 425 degrees. Place fennel, carrots and onion on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat.
- Bake for 20 minutes, remove from the oven and transfer onion to a medium bowl. Stir the fennel and carrots and bake for an additional 5 minutes or until vegetables are caramelized and fork tender; transfer to bowl with onion.
- Meanwhile, in a small sauce pan, combine the sunflower seeds, chili flakes, smoked paprika, ground coriander and remaining 1 tablespoon olive oil. Cook over medium heat, stirring often, until fragrant, about 2 minutes. Let cool and then stir in apple cider vinegar and lemon juice. Drizzle over roasted vegetables and toss gently to combine. Season with salt and pepper to taste. Top with reserved fennel fronds.
Alison…I love your post (heartfelt and honest) and I love you! ❤️ (Fennel and cooked carrots? Not so much 😊)
Thanks so much, May! You might like these fennel and carrots. 😉
I made this recipe months ago. My family thought it was delicious. I love that it is different from your run of the mill roasted vegetables. I served these vegetables with balsamic roast beef and mashed potatoes. An impressive meal to be sure!
So glad you enjoyed the recipe, Rita! Sounds like a delicious trio!