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 joanmcq
Glastonbury, CT
on March 21, 2013
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This is one of the very best (and easiest recipes I have -- I have 18 loose leaf cookbooks of recipes I have collected, so that saying something. Everyone LOVES it! I do use olive oil and sometimes I sprinkle a little fresh thyme on it instead of the parsley. It is an EXCELLENT recipe!
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
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