Roasted Carrots and Cippolini Onions

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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