Spicy Roasted Fennel and Carrots

1 fennel bulb, cut into 1cm thick wedges (reserve fronds)
4 carrots, peeled and cut into 5cm pieces
¼ large red onion, cut into 1cm thick wedges
2 tablespoons olive oil, divided
sea salt and freshly ground black pepper
4 teaspoons raw sunflower seeds
½ teaspoon dried chili flakes
¼ teaspoon smoked paprika
¼ teaspoon ground coriander
1 tablespoon apple cider vinegar
1 tablespoon freshly squeezed lemon juice

Preheat oven to 220 degrees. Place fennel, carrots and onion on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat.

Bake for 20 minutes, remove from the oven and transfer onion to a medium bowl. Stir the fennel and carrots and bake for an additional 5 minutes or until vegetables are caramelized and fork tender; transfer to bowl with onion.

Meanwhile, in a small sauce pan, combine the sunflower seeds, chili flakes, smoked paprika, ground coriander and remaining 1 tablespoon olive oil. Cook over medium heat, stirring often, until fragrant, about 2 minutes. Let cool and then stir in apple cider vinegar and lemon juice. Drizzle over roasted vegetables and toss gently to combine. Season with salt and pepper to taste. Top with reserved fennel fronds.

twoofakindcooks.com