Roasted Carrots and Cippolini Onions

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
Share This Recipe


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


  1. Preheat oven to 400 degrees F.
  2. 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.