I still have oodles of carrots in my backyard garden, even though it’s time to harvest all the winter plants and prepare for spring planting. This roasted carrot and onion dish is absolutely delicious and can be served at a casual weeknight family supper or at a special dinner party to your fussiest guests! Be careful not to let the vegetables burn. They should be cooked through and lightly browned and caramelized. Tri-colored organic carrots work well in this recipe and make a very attractive dish!
2 lbs. tri-colored carrots
3 medium-sized red onions
3 tbs. olive oil
- Preheat oven to 425 degrees.
- Peel carrots and onions. Cut onions into quarters, leaving root ends intact, so that they hold the quarters together. Cut carrots into 2- to 3-inch pieces, and if the carrots are really large, cut them lengthwise and then into halves or quarters.
- Put vegetables onto a jelly roll pan and drizzle with olive oil and salt, mixing with your hands so that they are lightly coated.
- Roast for 15 minutes, then stir vegetables and roast for 15 to 30 minutes more, until they are nicely browned in spots but not burnt. It’s best to keep an eye on them during the cooking process.