Roasted Carrots, Fennel & Shallots with Mint Recipe

Serves 6-8 | Finish in 1 hour

This roasted carrot dish is easy to prepare and loaded with spice and cooling mint. Choose colorful carrots for a festive side dish.


  • 2 lbs. Small Carrots, peeled and trimmed
  • 3 Large Shallots, peeled and quartered
  • 1 Fennel bulb, cut into 1/2" wedges
  • 4 tbsp. Olive Oil, divided
  • Salt and ground pepper
  • 2 tbso. Sunflower Seeds
  • 1/2 tsp. Ground Coriander
  • Pinch of Crushed Red Pepper Flakes
  • 1/2 tsp. Paprika
  • 2 tbsp. Red Wine Vinegar
  • 1 tbsp. Fresh Lemon Juice
  • 1 tbsp. Litehouse® Freeze Dried Mint


  1. Preheat the oven to 425°F. Place the carrots on a rimmed baking sheet along with shallots and fennel. If the carrots are large, half or quarter for faster cook time. Drizzle vegetables with 2 tablespoons olive oil, season with salt and pepper. Roast, tossing occasionally, until golden brown and tender 35–45. Let cool.
  2. While vegetables are roasting, toast the sunflower seeds, coriander, red pepper flakes, paprika, and remaining olive oil in a small skillet over medium heat, stirring often, until oil is gently bubbling around seeds and spices are fragrant, about 2 minutes. Let cool. Stir in vinegar and lemon juice then season with salt and pepper.
  3. Drizzle vinaigrette over the roasted vegetables and toss to coat well, transfer to a platter. Sprinkle with Litehouse® Freeze Dried Mint and serve.

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