Roasted Carrots and Cippolini Onions
Show: Guy's Big Bite Episode: Schwein and Dandy
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- Recipe categories: Vegetables, Carrot, Onion,
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Total Reviews: 10
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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!
By laura_12489435
Bridgewater, 70
on October 19, 2010
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My son LOVES carrots. This dish was a hit for my family tonight. I read the reviews about the carrots not caramelizing so I par boiled or blanched mine and then put them in the oven to roast with regular onions. I followed the rest of the recipe but didn't add the wine. Yay to something new... no more boring carrots! No leftovers either!
By smakosiej
simpsonville, SC
on December 26, 2009
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I'm always looking for a new veggie side for holidays and this one was great. I did crank up the heat to 425 degrees, decreased the stock/wine slightly and in hindsight, could have added a touch more oil but I didn't want a greasy dish in the end. The onions were so tender and my carrots did caramelize for me and looked very pretty w/ the green parsley on the table. I would definitely make this again!
By Phoodnation
Alpharetta, GA
on November 22, 2009
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The veggies won't carmelize because there's not enough oil with the wine and chicken stock. If you make this with veggies, oil and seasoning it comes out much better.
By sdoelger_5548362
San Francisco, CA
on October 04, 2009
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I'm forever on the lookout for a good veggie recipe, so after watching this episode I went right into my kitchen and tried it out. I used a good quality olive oil (recipe says canola but Guy said olive oil which I prefer and plenty of salt and pepper in addition to the other ingredients. The printed recipe says to roast for 25 to 30 minutes. My veggies still didn't caramelize. Needs higher temperature? Taste was good but since the oil is an important element of the finished dish, I will add a clove or two of garlic to flavor it. Also, I might use thick onion rings or smaller chunks. Maybe rub some dried oregano over the veggies. But it's SIMPLE and looks elegant! For me, this will become a good company dish.
By kslighthouse_11...
Wichita, KS
on March 15, 2009
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I couldn't get mine to carmelize but my husband and I didn't care, it still tasted great. I would make it again.
By sara_lindsay_28...
bowling green, OH
on March 08, 2009
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My veggies did not brown/ caramelize at all... which was a disappointment. Next time I will increase oven temp and cook time. The flavor was simple but good, so I will try again.
By msafoley_9160920
11762, NY
on March 02, 2009
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I'm not a big fan of cooked carrots, but found the flavors amazing. To top things off, it couldn't be easier to prepare and even looks pretty! I'll keep this recipe in mind when I cook my next roast.