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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Just Okay
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