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  • Writer's pictureChef_ Kate

Roasted Carrots and Red Onion Salad with Fennel and Cilantro


  • 1/2 cup sliced Carrots

  • 1 large Onion

  • 1/4 cup, sliced Fennel

  • 1 tsp canna-oil

  • 2 tsp Olive oil

  • 1 tbsp Sunflower seeds

  • 1/4 tsp Paprika

  • 1/2 tbsp Red wine vinegar

  • 1/2 tbsp Lemon juice

  • 1 tsp, ground Cumin

  • 1/2 tbsp Fresh cilantro


  1. Preheat oven to 425. Chop veggies in even sized pieces. Place chopped carrots, onions and fennel on a rimmed baking sheet. Drizzle with 2 tsp Olive oil, and season with salt and pepper. Roast, toss occasionally, until golden and tender, 25-30 minutes should do it. Let cool.

  2. Meanwhile, cook sunflower seeds, cumin, paprika, and remaining 1 tsp canna-oil in a small skillet over medium heat, stirring often, until oil is bubbling lightly and spices are fragrant (be careful not to burn), about 2 minutes. Let cool. Stir in vinegar and lemon juice; season vinaigrette with salt and pepper.

  3. Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter.

  4. Just before serving, re-toss vegetables to pull up any dressing that may have settled at the bottom of the platter and add cilantro for garnish on top.

  5. This dish can be made 3 hours ahead. Store at room temperature covered with plastic wrap. *This dish has approx. 16mg in this recipe based on the original canna butter/canna-oil recipe.

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