Roasted Carrots and Cippolini Onions
- 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
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.
Recipe courtesy of Guy Fieri, June 2008
Recipe courtesy of Bobby Flay