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Roasted Carrots and Red Onions With Fennel and Mint

Roasted Carrots and Red Onions With Fennel and Mint Delight

Elevate your holiday meals with Roasted Carrots and Red Onions With Fennel and Mint, a crowd-pleasing side dish bursting with flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 6 medium Carrots Natural sweetness; substitute with parsnips for different flavor.
  • 2 medium Red Onions Add savory depth; can be swapped with yellow onions.
  • 1 bulb Fennel Provides anise-like flavor; omit if unavailable.
For the Dressing
  • 4 tablespoons Olive Oil Essential for roasting.
  • 2 tablespoons Vinegar Balances richness.
For the Garnish
  • 1 bunch Fresh Mint Brightens the dish; substitute with parsley if desired.

Equipment

  • Oven
  • baking sheet
  • Parchment paper
  • Mixing bowl
  • knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Gather your baking sheet and parchment paper.
  2. Peel the carrots and chop into uniform pieces. Slice the red onions into wedges.
  3. In a large mixing bowl, combine the chopped vegetables. Drizzle with olive oil and sprinkle with salt and pepper.
  4. Spread the oiled vegetables on a baking sheet and roast for 25-30 minutes, stirring halfway through.
  5. Remove from oven and allow to cool for about an hour.
  6. Before serving, toss with fresh mint and vinaigrette until coated.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 30gProtein: 2gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 150mgPotassium: 500mgFiber: 5gSugar: 10gVitamin A: 5000IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Cut vegetables uniformly for even roasting; serve at room temperature to enhance flavors.

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