Oven Roasted Carrots And Onions

Roasting brings out the natural sweetness in carrots and onions, and this easy recipe takes advantage of that.

By tossing them with olive oil, garlic, and thyme, you’ll coax out a depth of flavor that’s simply irresistible.

Perfect as a side dish or addition to your favorite meals.

Ready Time

45 mins

Yields

10 servings

Ingredients

2 pounds large carrots, peeled and chopped into 1-inch pieces
1 large onion, chopped into 1-inch pieces
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Preheat your oven to 425°F (220°C). In a large bowl, toss together the chopped carrots and onions until they’re evenly distributed.

In a small bowl, whisk together olive oil, garlic, thyme, salt, and pepper.

Pour the oil mixture over the carrot mixture, and toss until the veggies are nicely coated. Spread the carrot mixture out in a single layer on a large baking sheet.

Roast in the preheated oven for 25-30 minutes, or until the carrots are tender and lightly caramelized, flipping halfway through.

Notes

You can adjust the amount of garlic to your taste, and feel free to add or substitute with other herbs like rosemary or parsley to change up the flavor. Make sure to peel the carrots and onions uniformly so they roast evenly.

For a crisper texture, try not to overcrowd the baking sheet – you can always use two sheets if necessary.

If you prefer a deeper caramelization, roast for an additional 5-10 minutes, keeping an eye on them to prevent burning. You can also make this recipe ahead of time and reheat it in the oven at 350°F (180°C) for about 10-15 minutes, or until warmed through.