Roasted Carrots and Red Onions with Pecans, Fennel and Mint | American Pecan Promotion Board

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 1/2-inch wedges
• 4 tablespoons pecan or olive oil
• 1 teaspoon Kosher salt, or to taste
• 1/2 teaspoon freshly ground pepper, or to taste
• 1 teaspoon coriander seeds, coarsely chopped
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon Hungarian hot paprika (optional)
• 2 tablespoons sherry vinegar or red wine vinegar
• 3/4 cup raw pecans pieces
• 1 tablespoon fresh lemon juice
• 2 tablespoons torn mint leaves