Roasted Carrots and Onions
Active Time: 10 minutes | Total Time: 40 minutes | Serves Serves 4 | Vegan | Gluten Free
- 1½ pounds medium carrots (about 8), peeled
- 1 medium red onion
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Heat the oven (with the oven rack in the middle) to 425°F. Halve carrots crosswise, then halve or quarter them lengthwise, depending on their thickness, and transfer to a rimmed sheet pan.
Trim the stem end of the onion, cut in half (lengthwise) from root to stem end and peel. Trim the root end at a diagonal to remove the core. Then quarter each half lengthwise. Separate the layers and add to the pan. Drizzle the oil and sprinkle with the salt and pepper (12 turns on pepper mill). Toss together and arrange in a single layer. Roast until tender, 30 to 35 minutes.
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