Lamb Chops
Active: 20 minutes
Total: 20 minutes
Roasted Carrots and Onions
Active Time: 10 minutes Total Time: 40 minutes Serves: Serves 4
Vegan Gluten Free
Ingredients
- 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
Instructions
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.
step by step
/01/
Heat the oven to 425°F. To prevent the carrot from rolling when you halve it, use your carrot peeler to shave off a flat surface at the fat end of the carrot.
/02/
Resting on its now flat surface, halve the carrots crosswise.
/03/
Resting again on its flat surface, halve the carrots lengthwise.
/04/
Halve or quarter the carrots lengthwise, depending on their thickness, and transfer to a rimmed sheet pan.
/05/
Trim the stem end of the onion.
/06/
Cut in half (lengthwise) from root to stem end.
/07/
Peel.
/08/
Trim the root end at a diagonal to remove the core.
/09/
Quarter each half lengthwise.
/010/
Separate the layers and add to the pan.
/011/
Drizzle with 2 tablespoons olive oil.
/012/
Season with ½ teaspoon kosher salt.
/013/
Season with ¼ teaspoon freshly ground black pepper (12 turns on pepper mill).
/014/
Toss.
/015/
Arrange in a single layer and roast until tender, 30 to 35 minutes.
This recipe was printed from:
https://jessicaseinfeld.com/recipes/roasted-carrots-and-onions
