Adapted from Bon Appétit [recipe]
Ingredients
- 2 pounds carrots, peeled and cut into 3″ pieces
- 2 large red onions, each cut through root end into 8 wedges
- 1 large fennel bulb, cut into 1/2″ wedges
- 4 Tbsp olive oil, divided
- kosher salt, fresh ground pepper
- 1/2 cup labneh (Greek yogurt works too)
- 1/3 cup Italian parsley, roughly chopped
- 2 cloves garlic, minced
- 2 Tbsp raw sunflower seeds
- 1 tsp coriander seeds, coarsely chopped (can also do this with a mortar and pestle)
- 1/2 tsp Aleppo pepper or a pinch of crushed red pepper flakes
- 1/2 tsp Hungarian hot paprika
- 2 Tbsp sherry vinegar or red wine vinegar
- 1 Tbsp fresh lemon juice
- 2 Tbsp torn mint leaves
- Preheat oven to 425°. Place carrots on a rimmed baking sheet and onions and fennel on another rimmed baking sheet. (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Drizzle vegetables with 2 Tbsp. oil, dividing evenly; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 20–25 minutes for carrots and 35–45 minutes for onions and fennel. Let cool.
- Combine labneh or yogurt with parsley and garlic. Salt to taste. Set aside for flavors to meld.
- Meanwhile, cook sunflower seeds, coriander seeds, Aleppo pepper, paprika, and remaining 2 Tbsp. oil in a small skillet over medium heat, stirring often, until oil is gently bubbling around seeds and spices are fragrant (be careful not to burn), about 2 minutes. Let cool. Stir in vinegar and lemon juice; season vinaigrette with salt and pepper.
- Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well.
- Spread labneh (or yogurt, if using) on a platter. Spoon veggies on top and serve.
Longfellow Community Farm 