2 pounds 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 tablespoons pecan or olive oil
1 teaspoon Kosher salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
1 teaspoon coriander seeds, coarsely chopped
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon Hungarian hot paprika (optional)
2 tablespoons sherry vinegar or red wine vinegar
3/4 cup raw pecans pieces
1 tablespoon fresh lemon juice
2 tablespoons 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.