Roasted Carrots, Fennel & Red Onion
1kg Carrots, Peeled & Cut Into 10cm Strips
3 Medium Red Onions, Peeled & Cut Into Wedges
2 Medium Plump Fennel Bulbs, Cut Into Wedges
4 Tablespoons Olive Oil
Salt & Pepper To Taste
2 Tablespoons Sherry Vinegar
1/4 Cup Olive Oil
2 Tablespoons Chopped Fresh Mint Leaves
1 Tablespoon Lemon Juice
Preheat the oven to 425 degrees F.
Cover two large baking sheets with parchment paper, then place the carrots on one sheet, and the fennel and onions on the other.
Drizzle the vegetables with the olive oil, then season with salt and pepper.
Roast, tossing a few times as they cook, until the vegetables are golden brown and tender, about 25 minutes for the carrots, and 30 minutes for the onion and fennel.
Cool to room temperature and arrange on a platter.
Whisk together the vinaigrette ingredients, then drizzle over the vegetables.
Serve immediately and enjoy!