Roasted Carrots and Red Onions with Fennel and Mint April 13, 2019 Edit Toasting the seeds and nuts in oil forms the base of a complex vinaigrette. Share this post Related PostsKale and Cabbage SaladTuscan Style Stuffed Mushrooms in Creamy Sun Dried Tomato SauceSimple Tomato SaladGrilled Portobello Mushrooms with Garlic SauceKiller Marinated TomatoesBlack Bean, Corn, and Roasted Red Pepper Lettuce CupsVegetable Rice Paper RollsPerfect Marinated Tomatoes with Mozzarella
