Prep time: 10 minutes
Total time: 40 minutes
Roasting carrots and onions brings out the natural sweetness in both—just let the oven do all of the work. Follow along and take the unassuming carrot to new heights.
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.
Carrot peeler, chef’s knife, cutting board, rimmed sheet pan, measuring spoons, metal spatula