Roasted Fennel Onions & Carrots with Mint | Melissa Mayo

Ingredients

• 2 lb/1Kg tri-colored carrots (1 bag carrots & 1 bag parsnips)
• 2 large red onions – cut into 8 wedges
• 1 fennel bulb cut into ½ inch wedges
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp ginger
• 1 TBS brown sugar
• Olive oil
• Coarse salt and black pepper
• A handful of fresh mint – cut into slivers to garnish
• 1/3 cup sunflower seeds
• Pinch of chilli flakes
• ½ tsp paprika
• 2 TBS red wine/sherry vinegar
• Juice and zest of a lemon
• 1/4 cup good olive oil