Description
This basic technique for roasted carrots and onions is a simple way to make a savory healthy side dish for any meal.
Ingredients
8 large carrots, peeled and cut into 1-inch chunks, approximately 1.75 lbs
1 large sweet onion, peeled and cut into 1-inch chunks, optional* see tip
2 tablespoons extra virgin olive oil
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Instructions
- Preheat oven to 425 degrees F.
- Toss carrots and onions in a large bowl with oil, thyme, rosemary, salt and pepper. Spread on a large rimmed baking sheet. Roast, stirring once or twice until the carrots and onions are fork tender and browning in spots, 40 to 45 minutes. Serve hot.
Notes
Tip* If you prefer to make this recipe without onions, simply increase the amount of carrots to 2 1/4 pounds.
How To Reheat Roasted Carrots
- Reheat In The Microwave: I do so in the microwave, covered for three minutes.
- Reheat In The Oven: You can also do so in the oven. Set them in a glass baking dish, and cover them with foil. Bake them at 350 degrees F for 20 minutes to heat them through.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 2/3 cup
- Calories: 111 calories
- Sugar: 8 grams
- Sodium: 286 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 2 g