Best 7 Simple Roasted Carrots Onions Recipes
Are you in search of a simple yet flavorful side dish that perfectly complements your main course? Look no further than roasted carrots and onions! This classic combination of vegetables is elevated with a touch of olive oil, salt, and pepper, creating a delectable dish that is both healthy and satisfying. Our collection of recipes offers various takes on this timeless dish, ensuring that there's something for every palate. From a classic roasted carrots and onions recipe that showcases the natural sweetness of the vegetables to a honey-glazed version that adds a hint of sweetness, our recipes cater to different taste preferences. For those seeking a more savory experience, our balsamic roasted carrots and onions recipe infuses the vegetables with a tangy and aromatic flavor. Regardless of your choice, these roasted carrots and onions recipes are guaranteed to become a staple in your weekly meal rotation.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED CARROTS
Get the most out of your root vegetables with Ina Garten's Roasted Carrots recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
- Toss the carrots with minced dill or parsley, season to taste, and serve.
OVEN-ROASTED CARROTS
My seven children and 15 grandchildren really look forward to carrots when they're prepared this flavorful way. As a cook at our local school, I served two generations of my brood, plus relatives and friends from all over our area.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 450°. Place the carrots, onions and garlic in two greased 15x10x1-in. baking pans. Drizzle with oil and vinegar. Sprinkle with the thyme, salt and pepper; gently toss to coat., Cover and bake for 20 minutes; stir. Bake, uncovered, for 10 minutes; stir again. Bake until carrots are crisp-tender, 10 minutes longer.
Nutrition Facts : Calories 101 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 209mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein.
INSTANT POT® CLASSIC POT ROAST
Classic pot roast-in your Instant Pot®? Yes, you read that right. Feast on perfectly seasoned, fall-apart-tender beef roast plus all the extras, like carrots, potatoes, onions and celery, in a fraction of the time it used to take. Our easy Instant Pot® roast beef takes the classic recipe and reinvents it for today's kitchen. Save it to your recipe box now, and keep it for a lifetime!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 13
Steps:
- Rub beef with salt and pepper. Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Melt butter in insert. Add beef; cook 4 to 6 minutes on first side until browned. Turn and cook 4 to 6 minutes on second side until browned. Transfer to medium bowl using tongs.
- Add onions; cook 3 to 4 minutes or until softened and beginning to brown. Stir in broth. Select CANCEL. Stir in carrots, celery, garlic and thyme. Stir in potatoes. Add beef to mixture in insert.
- Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
- Remove beef to serving platter. In small bowl, beat cornstarch and water with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Gently stir in cornstarch mixture; cook 1 to 2 minutes, stirring frequently, until thickened. Select CANCEL. Serve vegetables with beef.
Nutrition Facts : Calories 410, Carbohydrate 43 g, Cholesterol 70 mg, Fat 1, Fiber 5 g, Protein 25 g, SaturatedFat 7 g, ServingSize About 1 1/3 Cups, Sodium 690 mg, Sugar 7 g, TransFat 1/2 g
SIMPLE ROASTED CARROTS & ONIONS
Ridiculously easy -- and they don't last in my house; even the picky eater wolfs down the carrots! Based on a recipe from Nov. '06 Sunset.
Provided by chakrates
Categories Onions
Time 1h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 425.
- Peel carrots and onions. Cut onions in quarters, leaving root ends in tact, so that they hold the quarters together. Cut carrots into 2 - 3" pieces, and if the carrots are really fat, cut them lengthwise into halvves or quarters. (You can adjust the quanitities of everything -- it's just that the program here wants specifics.).
- Put them onto a cookie sheet or jelly roll pan and drizzle with olive oil and salt and mix them with your hands so that they are lightly coated. The pan does really matter here -- if you use something with sides, they steam rather than roast.
- Roast for 15 minutes, turn and roast for 15 - 30 minutes more. At this point, they should be cooked, but they can go longer if they're not done. they should be crisp/tender (if they go longer, they get soft, which I'm starting to like, too) and have browned spots on them.
Nutrition Facts : Calories 157.8, Fat 4, SaturatedFat 0.6, Sodium 159.5, Carbohydrate 30.1, Fiber 7.5, Sugar 13.9, Protein 2.9
OVEN-ROASTED CARROTS AND ONIONS
The dry heat of the oven caramelizes the natural sugars in vegetables, which brings about an amazing depth of flavor. Baby carrots vary in size depending on time of year and where they are grown, so check for doneness after 30 to 40 minutes.
Provided by Bren
Categories Side Dish Vegetables Onion
Time 55m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.
- Whisk oil, vinegar, parsley, basil, oregano, salt, and pepper together in a bowl with a fork. Add carrots and turn to coat. Pour carrots onto the prepared sheet pan and nestle onions and garlic between them. Drizzle any remaining oil over the onions using a spatula.
- Bake in the preheated oven until vegetables are soft and cooked through, turning after about 25 minutes, about 45 minutes total.
Nutrition Facts : Calories 182 calories, Carbohydrate 14.5 g, Fat 13.8 g, Fiber 4.3 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 381.6 mg, Sugar 6.6 g
ROASTED CARROTS AND CIPPOLINI ONIONS
Steps:
- Preheat oven to 400 degrees F.
- On a sheet tray, toss onions and carrots with oil, butter, wine, and stock. Season with salt and pepper. Roast until golden and caramelized, about 25 to 30 minutes. Toss in a shallow serving bowl and garnish with parsley.
ROASTED CARROTS AND ONIONS
Make and share this Roasted Carrots and Onions recipe from Food.com.
Provided by Wildflower5656
Categories Onions
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Slice carrots lengthwise, then chop into approximately 2-3" sections. If your carrots are particularly large, you may need to quarter some, just be sure your pieces are uniform for cooking.
- Slice onion into sections (however you want to. I usually chop as if making onion rings, then slice the circles in half, for long onion "strands").
- Toss with olive oil, salt and pepper, then spread in a baking dish.
- Cover with foil and bake at 400* until carrots are tender and onions are slightly browned. Noted cooking time is approximate, so keep an eye on these so your carrots don't become mushy!
Nutrition Facts : Calories 219.6, Fat 14.1, SaturatedFat 2, Sodium 1022.5, Carbohydrate 23.4, Fiber 6.6, Sugar 11.4, Protein 2.3
Tips:
- Choose fresh, firm carrots and onions for the best flavor and texture.
- If you don't have a roasting pan, you can use a baking sheet lined with parchment paper.
- Toss the carrots and onions in olive oil, salt, and pepper before roasting to evenly coat them and help them caramelize.
- Roast the vegetables at a high temperature (425 degrees Fahrenheit) to get a nice golden brown color.
- Stir the vegetables halfway through roasting to ensure even cooking.
- Roast the vegetables until they are tender and slightly caramelized, about 20-25 minutes.
- Serve the roasted carrots and onions immediately as a side dish or as part of a main course.
Conclusion:
Roasted carrots and onions are a simple but delicious side dish that can be enjoyed with a variety of meals. They are easy to make and can be customized to your liking. Try adding different herbs and spices to the roasting vegetables, or drizzle them with a balsamic glaze or honey mustard sauce for a more complex flavor.
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