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Roasted Carrots and Red Onions with Pecans, Fennel and Mint

Yields1 Serving

This is not your average roasted vegetable recipe. With unexpected additions like sherry vinegar, paprika, and mint – and the nutty addition of spiced pecans – this dish is a holiday must-have if you want to impress your food-fanatic friends.

 2 lbs small carrots (about 2 bunches), peeled, cut into 3-inch pieces
 2 large red onions, each cut through root end into 8 wedges
 1 fennel bulb, cut into 1/2-inch wedges
 4 tbsp pecan or olive oil
 1 tsp Kosher salt, or to taste
 ½ tsp freshly ground pepper, or to taste
 1 tsp coriander seeds, coarsely chopped
 ½ tsp crushed red pepper flakes
 ½ tsp Hungarian hot paprika (optional)
 2 tbsp sherry vinegar or red wine vinegar
 ¾ cup raw pecans pieces
 1 tbsp fresh lemon juice
 2 tbsp torn mint leaves

Preheat oven to 425 degrees F. 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 tablespoons pecan or olive oil, dividing evenly; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 20 to 25 minutes for carrots and 35 to 45 minutes for onions and fennel. Let cool.


Meanwhile, cook pecans, coriander seeds, crushed red pepper flakes, paprika, and remaining 2 Tbsp. of pecan or olive 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 red wine 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; transfer to a platter.


Just before serving, re-toss vegetables to pull up any dressing that may have settled at the bottom of the platter and scatter torn mint over top.

Nutrition Facts

Amount Per Serving
Calories 110
% Daily Value *
Total Fat 8g13%

Saturated Fat 1g5%
Sodium 180mg8%
Total Carbohydrate 10g4%

Dietary Fiber 3g12%
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.