Roasted Carrots and Cippolini Onions

Name: Roasted Carrots and Cippolini Onions
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 servings

Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 servings

Ingredients

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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.