How to Make Roasted Carrots and Onions: An Easy and Healthy Side Dish! Perfectly tender and charred, they’ll be gone in no time.
The only thing better than roasted carrots? roasted carrots And onions! Yes, simply adding an onion to your roasted carrot platter makes it even more fun to eat. Add some red and yellow onion and you have a nice variation in color and texture. The onion becomes tender with charred tips, with an incredibly mild flavor. It’s the perfect accent for carrot pennies flavored with garlic and thyme. We’re always looking for ways to change up our healthy side dish routine, and this one delivers.
Ingredients for roasted carrots and onions
This recipe is very Simple: Not too much technique required and no unusual ingredients. But we have some tricks to improve the taste! What you need for the roasted carrots and onions:
- carrots: Your regular large carrots work well here. You can also make long, skinny carrot diets, but you’ll have to weigh them out without the greens. Rainbow carrots would be beautiful. What not to use? Small carrots. Her taste is designed to be too sweet.
- Red Onion and Yellow Onion: Use onions of two different colors for a little variation in flavor and color. The contrast between the purple of the red onion and the orange carrot is particularly beautiful.
- Balsamic Vinegar and Olive Oil: Vinegar gives vegetables a slightly tart shine.
- Garlic Powder & Dried Thyme: Thyme goes especially well with carrots, but you can omit it if you don’t have it on hand.
Tips for preparing roasted carrots and onions
How long to roast carrots? How long to roast onions? You’re in luck: they both roast at about the same time. Here are the basics you need to know about these Roasted Carrots and Onions. Try it once and you can memorize and repeat the idea:
- Roast carrots and onions at 425 degrees Fahrenheit. Maximum temperatures are perfect for these vegetables, causing them to caramelize to perfection.
- Slice carrots crosswise (diagonally). This is just a suggestion, but for us it makes them tastier!
- Bake for a total of 30 to 35 minutes. Stir for about 20 minutes. Roast until just tender!
How to cut an onion in French
For recipes like Roasted Carrots and Onions or Roasted Peppers and Onions, we like to cut the onion in a special way. It is often mentioned french cut, although it doesn’t really have a standardized name. We think that makes the most beautiful discs! Here’s how:
- Cut ends and cut in half: Using a large chef’s knife, cut off the top and root of the onion. Lay the onion flat cut side and cut in half.
- Remove the paper: Use your fingers to remove the paper and the outer layer of the onion.
- Cut following the curve of the onion! Lay the onion half on its flat side. Then cut slices that follow the curve of the onion, from tip to root. Jump to minute 1:40 of ours How to cut an onion video to watch!
Benefits of Eating Carrots
We’re glad you’re here because… there are so many good reasons to eat carrots! You could choose a pasta side and make roasted onions and carrots instead. Carrots aren’t just good for the eyes, as the old saying goes. Here is some nutritional information about carrots and why you should eat more of them (source):
- Low in calories, high in fiber: A cup of chopped carrots has only 52 calories and 3.6 grams of fiber. (The source)
- Packed with vitamin A (beta-carotene): This root vegetable has 428% of your daily vitamin A intake in 1 cup! It is present as beta-carotene, an antioxidant that may help prevent cancer. Your body converts beta-carotene into vitamin A.
- Rich in vitamin C, K and potassium: Carrots are also rich in these vitamins.
More carrot recipes
There are so many other delicious ways to eat carrots… and we have many! Here are some of our favorite ideas:
This Roasted Carrot and Onion recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
The description
How to Make Roasted Carrots and Onions: An Easy and Healthy Side Dish! Perfectly tender and charred, they’ll be gone in no time.
- 1 1/2 carrot pounds (8th at ten medium to large carrots)
- 1/2 Red onion
- 1/2 yellow onion
- 1 tbsp balsamic vinegar
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt
- 3 tablespoons olive oil
- Preheat the oven to 425 degrees Fahrenheit.
- Peel the carrots and slice diagonally about 1/4 inch thick. Slice the onions into 1/2-inch strips (we like to use the French cut method; see above).
- In a large bowl, whisk together the balsamic vinegar, garlic powder, thyme, and salt. Stir in olive oil slowly. Add the carrots and onions and toss well.
- Line a baking sheet with parchment paper. Pour the carrots and onions onto the sheet pan and spread them out in an even layer.
- Fry for 20 minutes. Remove the pan, stir and sauté an additional 10-15 minutes (30-35 minutes total) depending on the thickness of the carrots. Taste and add about ¼ teaspoon Kosher salt and plenty of freshly ground black pepper. Serve hot.
- Category: garnish
- Method: roast meat
- Kitchen: American
- Diet: vegan
Keywords: Roasted carrots and onions
Healthier side dishes
There are so many vegetable side dishes to try! Here are some we recommend:
