Roasted Carrots, Shallots and Fennel with Mint Recipe

Ingredients

• 2 lbs Small Carrots, peeled and trimmed
• 3 ea Large Shallots, peeled and quartered
• 1 ea Fennel bulb, cut into 1/2" wedges
• 4 tbsp Olive Oil, divided
• Salt and ground pepper
• 2 tbsp Sunflower Seeds
• 1 tsp Ground Coriander
• Pinch of Crushed Red Pepper Flakes
• ½ tsp Paprika
• 2 tbsp Red Wine Vinegar
• 1 tbsp Fresh Lemon Juice
• 1 tbsp Litehouse® Freeze Dried Mint