Roasted Carrots and Onions

This side dish is so much tastier than its short list of ingredients might have you think. The vegetables’ natural sweetness is enhanced as they slowly cook in the even heat of the oven. Stirring the roasted carrots and onions often helps them cook evenly to a pleasant, tender texture. You can easily add more root vegetables to the mix to use what you have on hand, reason enough to make this recipe on repeat through the cold weather months.

Ingredients for Roasted Carrots and Onions

• Baby carrots: The baby carrots play are the star of this roasted vegetable recipe. High in natural sugars, carrots caramelize slightly as they roast in the oven.
• Onions: Yes, four onions sounds like a lot, but onions soften considerably in the heat of the oven. The onions add a delicious, sweet and savory flavor to the carrots.
• Garlic: The garlic roasts to a soft and mellow flavor.
• Olive oil: The oil helps the roasted carrots and onions caramelize and soften. Choose a good olive oil with bright, bold flavor.
• White wine vinegar: Because the vegetables sweeten as they roast, a splash of wine vinegar provides a tangy brightness to balance out the flavor.
• Thyme: Dried thyme adds a layer of deep, savory flavor to the vegetables as they roast. A sprinkle of fresh thyme adds a welcome pop of green to the finished dish, but it’s an optional touch.

Directions

Step 1: Prep the vegetables

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Preheat the oven to 450°F. Place the carrots, onions and garlic on two greased 15x10x1-inch baking pans. Drizzle the vegetables with olive oil and vinegar. Sprinkle with thyme, salt and pepper; gently toss to coat.

Step 2: Roast the vegetables

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Cover the pans with foil and bake for 20 minutes. Remove the foil, stir the vegetables and return them to the oven. Bake, uncovered, for another 10 minutes; stir again. Bake for a final 10 minutes, or until the onions are soft and the carrots are crisp-tender. If desired, sprinkle with fresh thyme.

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Roasted Carrots and Onions Variations

• Swap the veggies: Use sliced leeks in lieu of the onions or replace some of the carrots with parsnips for a two-tone version of this sweet and savory dish.
• Spice it up: For some heat, add 1/2 teaspoon chili powder and a dash of cayenne pepper.
• Add some sweetness: Sprinkle the carrots and onions with 3 tablespoons brown sugar or a splash of maple syrup.
• Use larger carrots: If you don’t have baby carrots on hand, use medium carrots; cut them into 2-inch pieces and roast for 25 minutes. Skip the especially large carrots, though; they tend to have a woody texture.

How to Store Roasted Carrots and Onions

To store leftover roasted carrots and onions, keep them in an airtight container in the refrigerator for up to three days.

Can you freeze roasted carrots and onions?

Yes! You can freeze roasted vegetables. Once they’re completely cooled, put them in a freezer bag or a container. Squeeze out as much air as possible (to help slow the progression of freezer burn) and freeze for up to three months. To use, defrost the vegetables in the refrigerator overnight.

How do you reheat roasted carrots and onions?

To reheat roasted carrots and onions, microwave them in 30-second intervals or transfer them to a greased or parchment-lined baking sheet and roast them in a 425° oven for 5 to 10 minutes, just until warmed through.

Roasted Carrots and Onions Tips

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Can I add other vegetables to this recipe?

Yes, you can use this recipe to cook almost any root vegetable. Try wedges of multicolored beets, celery root, rutabaga, turnips or even radishes, either whole or in combination with some proportion of carrots. Some vegetables have a more firm and dense texture, so you may need to increase the cooking time to allow for that difference or cut those firm vegetables into smaller pieces.

What can I serve with this recipe for roasted carrots and onions?

This roasted carrot and onion side dish is a welcoming one! It would work as a side dish for a variety of mains, including roasted chicken, baked fish or slow-cooker pot roast.