Restaurants›Ristorante Lombardo›Roasted Vegetables Recipe

Roasted Vegetables Recipe

Inspired by Ristorante Lombardo
Time45m
Serves4

fennel, heirloom carrots, sweet red onion, coriander vinaigrette

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Ingredients

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Roasted Vegetables

Method

Preparation

1

Prepare the Vegetables

Preheat your oven to 425°F (220°C). Cut the fennel bulbs into wedges, the heirloom carrots into bite-sized pieces, and slice the red onion into thick rings.

2

Season the Vegetables

In a large bowl, toss the fennel, carrots, and red onion with olive oil, salt, and black pepper until evenly coated.

3

Roast the Vegetables

Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

4

Make the Coriander Vinaigrette

While the vegetables are roasting, combine coriander seeds, red wine vinegar, honey, and a pinch of salt in a small bowl. Whisk in 2 tablespoons of olive oil until emulsified.

5

Serve

Once the vegetables are roasted, drizzle them with coriander vinaigrette and garnish with fresh parsley before serving.