Photo: Roasted Carrots and Cippolini Onions Recipe
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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By Davka
California
on February 12, 2011
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I used canola oil but next time I'll use olive oil for the flavor. I think it needed a little more flavor. Will probably also cook it at a lower temperature for longer, they didn't caramelize so might just go for a more roasted flavor. A good side dish though.
By katiewonderland...
janesville, WI
on January 05, 2011
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saute these carrots after coming out of the oven. Also I added a little bit of splenda. Super yuummy
By LIR Jones
haledon, nj
on November 19, 2010
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I made these carrots last year for Thanksgiving and they were a hit! Requested for this year. I did use olive oil instead of canola oil, but everything was great. I even gave the recipe to a friend and her family loved them! Quick, simple and oh so tasty!
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