Caramelized carrots, fennel, and onions tossed in a sesame seed vinaigrette and topped with fresh mint; the perfect vegan side dish for any holiday meal. Adapted from Bon Appetit's Roasted Carrots and Onions with Fennel and Mint.
Preheat oven to 425° F. Place carrots, onions, and fennel each on separate rimmed baking sheets. Drizzle each sheet with 1 Tbsp oil (so 3 Tbsp total). Season with salt and pepper, and toss to coat evenly.
Roast, tossing occasionally, until cooked through and crispy and brown on edges; about 25 minutes for carrots and about 40 minutes for onions and fennel. If your oven is not large enough to hold three baking sheets, you can roast the veggies in batches. Remove from the oven, and let cool on the baking sheets.
While the vegetables are baking, in a small pan add sesame seeds, coriander seeds, Aleppo pepper, paprika, and 2 Tbsp oil. Cook over medium heat, stirring often, until oil is gently bubbling and spices become fragrant, about 2 minutes. Let cool. Stir in vinegar and lemon juice, and season with salt and pepper.
In a large bowl or platter, toss vegetables and dressing together. Just before serving, sprinkle with torn mint leaves.
The dressing can be made the day before, and the vegetables can be roasted up to 6 hours ahead. If preparing ahead of time, toss the vegetables with the dressing just before serving. and then top with mint. This dish can be served warm or at room temperature.