Recipes

Roasted Carrots and Onions

Prep time: 10 minutes

Total time: 40 minutes

Serves 4

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.


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Step-by-Step Photos

Roasted Carrots and Onions
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.
Resting on its now flat surface, halve the carrots crosswise.
Resting again on its flat surface, halve the carrots lengthwise.
Quarter the carrots 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.
Peel.
Trim the root end at a diagonal to remove the core.
Quarter each half lengthwise.
Separate the layers and add to the pan.
Drizzle with 2 tablespoons olive oil.
Season with ½ teaspoon kosher salt.
Season with ¼ teaspoon freshly ground black pepper (12 turns on pepper mill).
Toss.
Arrange in a single layer and roast until tender, 30 to 35 minutes.

ingredients

1½ pounds 
medium carrots (about 8), peeled 
medium red onion 
2 tablespoons 
olive oil 
½ teaspoon 
kosher salt 
¼ teaspoon 
freshly ground black pepper 

directions

Heat the oven (with 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. Toss together the carrots, onion, oil, salt and pepper (12 turns on pepper mill). Arrange in a single layer and roast until tender, 30 to 35 minutes.

 


 

helpful hints

  • Buy carrots that are bright in color, do not bend and have bright green tops, if attached
  • 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
  • If your carrots are on the smaller size, simply halve them lengthwise

tools needed

Carrot peeler, chef’s knife, cutting board, rimmed sheet pan, measuring spoons, metal spatula

 

make it a meal

Here's a recipe pairing we love with our Roasted Carrots and Onions: