Roasted Carrots and Red Onions with Fennel and Mint April 19, 2019 Edit Toasting the seeds and nuts in oil forms the base of a complex vinaigrette. Read More About This Recipe Click Here Share this post Related PostsChicken with Rice in one PotChicken StewShrimp BoilZesty Lemon-Herb Baked FlounderNYT CookingItalian Shellfish StewOne-Pot Greek Oregano Chicken and Orzo with Tomatoes in Garlic OilCountry Shrimp Boil Party
