Recipes

Roasted Carrots and Onions

Prep time: 10 minutes

Total time: 40 minutes

Serves 4

Roasting carrots and onions brings out the natural sweetness in both—just let the oven do all of the work. Follow along and take the unassuming carrot to new heights.

Comments (8) | Make it a Meal

Step-by-Step Photos

Roasted Carrots and Onions

Heat the oven to 425°F. To prevent the carrot from rolling when you halve it, use your carrot peeler to shave off a flat surface at the fat end of the carrot.

Resting on its now flat surface, halve the carrots crosswise.

Resting again on its flat surface, halve the carrots lengthwise.

Quarter the carrots lengthwise, depending on their thickness, and transfer to a rimmed sheet pan.

Trim the stem end of the onion.

Cut in half (lengthwise) from root to stem end.

Peel.

Trim the root end at a diagonal to remove the core.

Quarter each half lengthwise.

Separate the layers and add to the pan.

Drizzle with 2 tablespoons olive oil.

Season with ½ teaspoon kosher salt.

Season with ¼ teaspoon freshly ground black pepper (12 turns on pepper mill).

Toss.

Arrange in a single layer and roast until tender, 30 to 35 minutes.

ingredients

1½ pounds: medium carrots (about 8), peeled

1: medium red onion

2 tablespoons: olive oil

½ teaspoon: kosher salt

¼ teaspoon: freshly ground black pepper

directions

Heat the oven (with oven rack in the middle) to 425°F. Halve carrots crosswise, then halve or quarter them lengthwise, depending on their thickness, and transfer to a rimmed sheet pan.

Trim the stem end of the onion, cut in half (lengthwise) from root to stem end and peel. Trim the root end at a diagonal to remove the core. Then quarter each half lengthwise. Separate the layers and add to the pan. Toss together the carrots, onion, oil, salt and pepper (12 turns on pepper mill). Arrange in a single layer and roast until tender, 30 to 35 minutes.

helpful hints

Buy carrots that are bright in color, do not bend and have bright green tops, if attached
To prevent the carrot from rolling when you halve it, use your carrot peeler to shave off a flat surface at the fat end of the carrot
If your carrots are on the smaller size, simply halve them lengthwise

tools needed

Carrot peeler, chef’s knife, cutting board, rimmed sheet pan, measuring spoons, metal spatula

8 comments, add yours below

Melissa on March 9, 2011 at 12:18PM wrote:

I made your carrots and onions the other night and it was to die for! Who knew carrots and onions could be so yummy?! Thank you!

Susan on March 25, 2011 at 4:43PM wrote:

Jessica, your recipes rock! I love veggies, but so many preparations take so long. Thanks for sharing tasty, simple recipes. I have a ton of cooking skills, but don’t always have time to get fancy. This carrot & onion recipe makes the house smell so good, and I can’t wait to make it again for friends tonight. Will you come over for supper? : )

Jamie on March 25, 2011 at 9:00PM wrote:

Made this tonight. My boyfriend LOVED it. This is a good one!!

Amy on April 24, 2011 at 4:20PM wrote:

This is was great and so easy. I do not like cooked carrots but love this! I am making it for the second time.

Dianne on May 7, 2011 at 12:35AM wrote:

Thank you for sharing, you have completely relieved my dread of what to make my family for dinner. Everything has become a family favorite. What, delicious cauliflower? Roasting and cutting up a chicken(I didn’t even gag) and making it an inviting presentation has given me the confindence to face the kitchen everyday. Thank you

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I have never seen a food like this.Do they taste good.I will try it and see how it taste.

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