Best 8 Lemon Roasted Onions Carrots Recipes

ROASTED CARROTS WITH LEMON

Steps:

• Preheat the oven to 425 degrees F.
• Halve each carrot lengthwise. Toss on a rimmed baking sheet with the oil, lemon slices, rosemary and a generous pinch of salt and pepper. Roast, stirring occasionally, until tender and lightly browned, 25 to 30 minutes.

ROASTED CARROTS (THAT TASTE AMAZING!)

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Peel the carrots and slice them on the bias (as shown).
• In a large bowl, whisk the balsamic vinegar, mustard, garlic powder, thyme, and salt. Slowly whisk in the olive oil. Add the carrots and stir to evenly coat.
• Line a baking sheet with parchment paper. Add the carrots in an even layer. Add lemon wedges and fresh thyme to the tray, on top of the carrots.
• Roast for 20 minutes. Stir and roast 15 to 20 minutes more (for 35 to 40 minutes total), depending on the thickness of the carrots. Taste and add a few more pinches salt and some fresh ground pepper. Serve.

ROASTED ONIONS WITH LEMON

Steps:

• Preheat the oven to 400 degrees F. Drizzle 2 tablespoons olive oil on a rimmed baking sheet. Scatter the rosemary leaves and thyme sprigs on the baking sheet. Season the onions with salt and pepper; arrange on top of the herbs, cut-side down.
• Remove 4 wide strips zest from the lemons using a vegetable peeler; set aside. Cut each lemon in half and remove any seeds; add to the baking sheet cut-side down. Roast until the onions are tender and the skins are slightly charred, about 1 hour.
• Meanwhile, make the vinaigrette: Combine the vegetable oil, vinegar, mustard and 1/2 teaspoon salt in a blender. With the motor running, gradually drizzle in the remaining 6 tablespoons olive oil and 2 tablespoons water until emulsified. Transfer to a small bowl; add the lemon zest and season with salt and pepper. Let steep at least 30 minutes; remove the lemon zest.
• Remove and discard the skins from the onions. Arrange the onions, lemons and herbs on a platter and drizzle with the vinaigrette just before serving. (The roasted onions and vinaigrette can be made up to 4 hours ahead. Serve at room temperature.)

LEMON-THYME ROASTED CARROTS

Steps:

• Toss 2 bunches trimmed carrots and 2 sliced lemons on a rimmed baking sheet with olive oil, a few thyme sprigs and 1 teaspoon chopped thyme leaves; season with salt and pepper. Roast at 425 degrees until the carrots are tender and the lemons are browned, 25 to 30 minutes.

LEMON-GLAZED CARROTS

Steps:

• Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, about 8 minutes. Drain.
• Heat butter in a skillet over medium heat; cook and stir carrots, brown sugar, and lemon juice in the melted butter, stirring often, until sugar has dissolved, 2 minutes.

YOUNG CARROTS WITH SPRING ONIONS, SUMAC, AND ANCHOVIES

Steps:

• Make the covered-pot carrots and spring onions
• Preheat the oven to 300°F, with a rack in the middle. Toss the carrots and onions with 1 teaspoon kosher salt and 1 teaspoon olive oil. Lay them out in a single layer in a Dutch oven or other heavy pot with a lid. Cover the pot with foil and seal by placing the lid on top of the foil. Transfer the pot to the oven and cook the vegetables, first checking after 30 minutes for doneness by poking one with a metal skewer. When the vegetables are done, the skewer will slide in and out easily; as soon as they are tender, remove them to a plate to cool. Cut the cooled carrots lengthwise in half.
• Make the herb sauce
• Mix together the remaining two teaspoons of oil, parsley, mint, garlic, and a pinch of kosher salt in a small bowl.
• Put it all together
• Toss the carrots and spring onions with the herb sauce and the juice of the ½ lemon. Lay the carrots and spring onions out on a serving plate. Drape the anchovies over them. Scatter the croutons over and shower with the sumac. Finish with a squeeze of lemon juice.

ROASTED CARROTS AND RED ONIONS WITH FENNEL AND MINT

Steps:

• Preheat oven to 425°F. Place carrots on a rimmed baking sheet and onions and fennel on another rimmed baking sheet. (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Drizzle vegetables with 2 Tbsp. oil, dividing evenly; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 20-25 minutes for carrots and 35-45 minutes for onions and fennel. Let cool.
• Meanwhile, cook sunflower seeds, coriander seeds, Aleppo pepper, paprika, and remaining 2 Tbsp. oil in a small skillet over medium heat, stirring often, until oil is gently bubbling around seeds and spices are fragrant (be careful not to burn), about 2 minutes. Let cool. Stir in vinegar and lemon juice; season vinaigrette with salt and pepper.
• Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter.
• Just before serving, re-toss vegetables to pull up any dressing that may have settled at the bottom of the platter and scatter mint over top.
• Do Ahead
• Dish (without mint) can be made 3 hours ahead. Store tightly wrapped at room temperature.

BRAISE-ROASTED CHICKEN WITH LEMON AND CARROTS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Pat chicken dry with paper towels. Cut backbone from chicken using kitchen shears and save backbone for another use. Flip chicken, breast-side up, and forcefully press chicken down to flatten; season generously with salt.
• Heat olive oil in a large oven-safe cast iron skillet over medium-high heat; pan-fry chicken, skin-side down, until golden, 6 to 7 minutes. Transfer chicken to a plate, skin-side up.
• Cook and stir onion in oil in the same skillet until softened, 2 to 3 minutes. Add beer, scraping up any browned bits from the bottom of the skillet. Continue cooking until most of the beer is reduced, 2 to 4 minutes more. Stir chicken broth, carrots, lemon, rosemary, and thyme into beer mixture. Arrange chicken, skin-side up, over vegetables.
• Roast in the preheated oven until chicken is golden brown and crispy, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken and vegetables to a large platter and let rest, uncovered.
• Bring remaining broth and juices in the skillet to a boil and cook until sauce is thickened, about 10 minutes. Season sauce with salt.
• Slice chicken and serve with sauce.