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Roasted Carrots and Red Onions with Fennel and Mint

Roasted Carrots and Red Onions with Fennel and Mint

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This vibrant vegan dish of roasted carrots and red onions with fennel and mint is a masterclass in balancing earthy, sweet, and zingy flavours. By roasting the vegetables until their natural sugars caramelise, you create a deeply savoury base that contrasts beautifully with the aromatic fennel. It is a sophisticated yet simple side dish that brings a burst of colour to any dinner table, particularly during the cooler months when root vegetables are at their best.

Packed with texture from toasted sunflower seeds and a hint of warmth from Aleppo pepper, this healthy vegetable recipe is ideal for weekend entertaining or as part of a plant-based Sunday roast. The spiced vinaigrette can be prepared in advance, allowing the flavours to meld, while the addition of fresh mint provides a cooling finish. Serve it warm or at room temperature for a flexible addition to your repertoire.

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 बड़े चम्मच जैतून का तेल, विभाजित
कोशेर नमक, ताज़ी पिसी हुई काली मिर्च
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 बड़ा चम्मच ताजा नींबू का रस
2 tablespoons torn mint leaves

How to make Roasted Carrots and Red Onions with Fennel and Mint

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.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.