Roasted Carrots and Cippolini Onions

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 pound cippolini onions, ends trimmed and peeled, halve larger onions
  • 2 pounds baby carrots
  • 2 tablespoons canola oil
  • 1 tablespoon butter, melted
  • 1/4 cup white wine
  • 1/4 cup chicken stock
  • Salt and coarsely ground black pepper
  • 2 tablespoons chopped fresh Italian parsley leaves
Directions

Preheat oven to 400 degrees F.

On a sheet tray, toss onions and carrots with oil, butter, wine, and stock. Season with salt and pepper. Roast until golden and caramelized, about 25 to 30 minutes. Toss in a shallow serving bowl and garnish with parsley.


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