All veg everything
2 large red onions, each cut through root end into 8 wedgesKosher salt, freshly ground pepper½ teaspoon Aleppo pepper or a pinch of crushed red pepper flakes1 tablespoon fresh lemon juicePreheat oven to 425°. Place carrots on a rimmed baking sheet and onions and fennel on another rimmed baking sheet. Drizzle vegetables with 2 Tbsp. oil, dividing evenly; season with salt and pepper.
Meanwhile, cook sunflower seeds, coriander seeds, Aleppo pepper, paprika, and remaining 2 Tbsp. oil in a small skillet over medium heat, stirring often, until oil is gently bubbling around seeds and spices are fragrant , about 2 minutes. Let cool. Stir in vinegar and lemon juice; season vinaigrette with salt and pepper.
Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter. Just before serving, re-toss vegetables to pull up any dressing that may have settled at the bottom of the platter and scatter mint over top.
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