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Roast, Potatoes, Carrots and Onions

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A great pan-fried vegetable dish that is a must!


  • 1kg of carrots, peeled and cut in half lengthwise
  • 2 large red onions cut into 4 wedges
  • 1 fennel bulb cut into quarters
  • 300g small potatoes (grisailles type) cut in 2
  • 4 tablespoons of olive oil
  • salt and pepper
  • 2 tablespoons of sunflower seeds
  • 1 teaspoon of chopped coriander seeds
  • 1 pinch of chili flakes
  • 1 teaspoon of chili pepper (called Hungarian chili)
  • 1 tablespoon fresh lemon juice
  • 1 sprig of the whole mint


  1. Preheat the oven to 220°C.
  2. Prepare the vegetables: wash, peel and cut up.
  3. Place the carrots and potatoes on a baking sheet in the oven and do the same for the onions and fennel separately: their cooking time is not the same.
  4. Remember to space out the vegetables, as this is important for ideal cooking.
  5. Sprinkle the vegetables with olive oil and season with salt and pepper.
  6. Cook the carrots for 25 minutes and the fennel with the onions for 40 minutes.
  7. Take the vegetables out and let them cool down.
  8. Meanwhile, in a frying pan, gently roast the sunflower seeds with the chili, coriander seeds, and 2 tablespoons of olive oil for about 3 minutes.
  9. Do not let the spices burn.
  10. Turn off the heat and let cool.
  11. Mix with the vinegar and lemon: season this dressing with salt and pepper.
  12. Mix carrots, fennel, onions, potatoes and sprinkle with the vinaigrette, mixing well and scattering sprigs of mint.
  13. This side dish can be eaten cold or warm.

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