Roasted Carrots with Onion Recipe-Confident in the Kitchen-Jean Miller

Roasted Carrots with Onion

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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!

I have several friends who are self-described non-cooks, and they rave about this recipe. I think of them as a gateway recipe to coax people into the world of cooking. People say you dangle a carrot to get someone to do something. Maybe you need to roast a carrot, instead!

Roasted Carrots with Onion Recipe

  • Servings: 4
  • Calories per: 127
  • Active Time: 10 min
  • Total Time: 30 min
  • Difficulty: Easy
WHAT YOU NEED WHAT TO DO WHY
  • 1 pound carrots peeled, cut into ½-inch thick batons/sticks
  • 4 ounces yellow onion, wedged
Center a rack in oven; preheat to 450°F Convection (verify with an oven thermometer). Meanwhile, add carrots and onions to a quarter sheet pan. Internal oven thermostats are often improperly calibrated. A small pan helps retain moisture. Carrots roast twice as fast on aluminum as they do on glass or ceramic.
  • 2 tablespoons butter, unsalted
  • 1 tablespoon firmly packed dark brown sugar
  • ½ teaspoon oregano flakes
  • ½ teaspoon black pepper, roughly ground
  • ¼ teaspoon fine sea salt
In a 1-cup microwave-safe glass bowl/cup, melt butter on medium power. Whisk in all the seasonings. Drizzle over vegetables; toss to coat evenly. Spread into an even layer; roast until carrots are fork tender (~14 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.

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

GINGER ROASTED CARROTS
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.


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