Roasted Carrots with Onion

Roasted Carrots with Onion

There are boiled carrots… and there are roasted carrots, and they aren’t even the same vegetable.

Roasted carrots are tender with a beautifully intensified flavor. They are a perfect side dish for burgers or steaks because they take care of themselves in the oven while you are preparing the rest of the meal. Tasty and easy!

  • Servings: 4
  • Time: 0hr 30mins
  • Difficulty: Easy
  Center a rack in oven; start preheating to 450°F “Convection” (verify with an oven thermometer). Ovens often run hot or cold, or preheat slowly.
  • 1 pound carrots peeled and cut into batons/sticks
Place on a quarter sheet pan.

Tip: Peel carrots. Cut off tops and tips; rinse. Cut in half to separate tapered ends from thick ends; cut each piece in half lengthwise. Place cut sides down; slice lengthwise into 1/2-inch wide sticks. Line up sticks and shorten lengths to 1 1/2-inch.
A small pan helps retain moisture. Carrots roast twice as fast on aluminum as they do on glass or ceramic.
  • 4 ounces white or yellow onion, wedged
Add to carrots.

Tip: With an onion on its side, cut off and discard stem and root ends; cut in half at the equator. Place cut sides down and slice each from pole to equator; discard skins. With equator sides still down, slice into 1/2-inch wide wedges.
Wedges are attractive and less prone to burning than slices.
  • 2 tablespoons unsalted butter
  • 1 tablespoon dark brown sugar, firmly packed
  • 1/2 teaspoon oregano flakes
  • 1/2 teaspoon roughly ground black pepper
  • 1/4 teaspoon fine sea salt
In a 1-cup microwave-safe glass bowl/cup, melt butter on medium power. Whisk in seasonings. Drizzle over vegetables; toss to coat evenly. Spread into an even layer; roast until carrots are fork tender (13-15 minutes). Turn with a bamboo spatula to redistribute moisture before serving. Butter adds rich flavor, has low PUFAs, and leaves less pan residue than oil. An even layer promotes even roasting.

Omit onion. Replace oregano with 1/4 teaspoon ground cumin.

Omit onion. Replace oregano with 1/4 teaspoon ground cumin. Add 1/8 teaspoon each ground ginger and ground cinnamon. After roasting, squeeze 1/2 teaspoon fresh lemon juice in a light drizzle over carrots just before turning and serving.