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–+ servings
Roasted Carrots and Red Onions

Roasted Carrots and Red Onions: Sweet & Savory Perfection

Roasted Carrots and Red Onions are a delightful side dish that adds color and flavor to any holiday table.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 lb Carrots fresh and sweet
  • 2 medium Red Onions cut into wedges
For the Seasoning
  • 3 tbsp Olive Oil or avocado oil
  • 1 tsp Salt kosher works best
  • 0.5 tsp Black Pepper freshly ground
  • 1 tsp Thyme or rosemary, fresh
Optional Additions
  • 1 tbsp Balsamic Vinegar or red wine vinegar
  • Honey or Maple Syrup, optional

Equipment

  • Oven
  • Baking Sheet
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Clean and peel about one pound of fresh carrots, slice them diagonally into 1-inch pieces. Peel and cut two medium red onions into wedges. Arrange on a large baking sheet.
  2. Drizzle 3 tablespoons of olive oil over the vegetables and toss until coated. Season with 1 teaspoon of kosher salt, ½ teaspoon freshly ground black pepper, and 1 teaspoon of thyme or rosemary.
  3. Place in the preheated oven and roast for 25-30 minutes, tossing halfway, until golden-brown and tender.
  4. Remove from the oven and drizzle with 1 tablespoon of balsamic vinegar. Toss again to coat.
  5. Transfer to a serving dish and garnish with additional fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 30gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 300mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 200IUVitamin C: 15mgCalcium: 4mgIron: 6mg

Notes

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently to maintain texture.

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