The ideal Thanksgiving side is one that can sit at room temp for up to three hours and still be delicious, and this is it. The trick to make your guests think the food magically materialized at the last moment? Add the fresh torn mint and and re-toss to distribute the vinaigrette just before serving. Also, the key is for these veggies to be room—not refrigerator—temperature, so take them out of the fridge at least an hour before you serve them.
Recipe information
Yield
8 Servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter.
Step 4
Just before serving, re-toss vegetables to pull up any dressing that may have settled at the bottom of the platter and scatter mint over top.
Step 5
Do Ahead: Dish (without mint) can be made 3 hours ahead. Store tightly wrapped at room temperature.
