Roasted Carrots, Shallots and Fennel with Mint Recipe
These Roasted Carrots, Fennel, and Shallots with Mint are easy to prepare and loaded with spices and cooling Freeze Dried Mint from Litehouse.
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Whisk
- Measuring spoon
- Tongs
- Serving bowl
- Spoon
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
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