Zanahorias y cebollas rojas asadas con hinojo y menta

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 cucharadas de aceite de oliva, divididas

• Sal kosher, pimienta recién molida

• 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 cucharadas de vinagre de Jerez o vinagre de vino tinto

• 1 cucharada de jugo de limón fresco

• 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.