Roasted Carrots and Red Onions with Pecans, Fennel and Mint | American Pecan Promotion Board
This is not your average roasted vegetable recipe. With unexpected additions like sherry vinegar, paprika, and mint – and the nutty addition of spiced pecans – this dish is a holiday must-have if...
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Spoon
- Skillet
- Serving platter
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
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