Best 9 Simple Roasted Carrots Onions Recipes

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Roasted carrots and onions are a flavorful and healthy side dish that can be enjoyed by people of all ages. These vegetables are naturally sweet and savory, and roasting them intensifies their flavors. Plus, roasting is a simple cooking method that requires minimal effort. Whether you're looking for a quick and easy weeknight meal or a special side dish for a holiday gathering, roasted carrots and onions are sure to please.

Let's cook with our recipes!

OVEN-ROASTED CARROTS AND ONIONS



Oven-Roasted Carrots and Onions image

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

2 tablespoons olive oil
1 teaspoon white wine vinegar
½ teaspoon dried parsley
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon salt
1 pinch ground black pepper to taste
½ (16 ounce) package baby carrots
½ red onion, cut into wedges
4 cloves garlic, peeled and smashed

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

SIMPLE ROASTED CARROTS & ONIONS



Simple Roasted Carrots & Onions image

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

2 lbs carrots
3 red onions
1 tablespoon olive oil
salt

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

ROASTED CARROTS AND ONIONS



Roasted Carrots and Onions image

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

6 large carrots
1/2 medium sweet onion (or more to taste)
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper

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

ROASTED CARROTS



Roasted Carrots image

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

12 carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

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.

ROASTED CARROTS AND CIPPOLINI ONIONS



Roasted Carrots and Cippolini Onions image

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 pound cippolini onions, ends trimmed and peeled, halve larger onions
2 pounds baby carrots
2 tablespoons canola oil
1 tablespoon butter, melted
1/4 cup white wine
1/4 cup chicken stock
Salt and coarsely ground black pepper
2 tablespoons chopped fresh Italian parsley leaves

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



Roasted Carrots and Onions image

Discover an easy way to get the kids to eat their veggies with this Roasted Carrots and Onions dish. A simple veggie side perfected by tangy garlic aioli, this Roasted Carrots and Onions will be a new weeknight go-to in no time!

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 3

1 lb. carrots, peeled
1 onion
2 Tbsp. KRAFT Garlic Aioli

Steps:

  • Heat oven to 425ºF.
  • Cut carrots lengthwise in half, then crosswise into thirds; place in medium bowl.
  • Cut onion lengthwise in half, then crosswise into 1/2-inch-thick slices; add to bowl with carrots.
  • Add aioli; mix lightly.
  • Spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
  • Roast 15 to 20 min. or until onions are tender and carrots are crisp-tender.

Nutrition Facts : Calories 60, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 0.8478 g

OVEN-ROASTED CARROTS



Oven-Roasted Carrots image

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

2 pounds baby carrots
4 small onions, quartered
6 garlic cloves, peeled
2 tablespoons olive oil
2 teaspoons white wine vinegar
1 to 2 teaspoons dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper

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.

ROAST CARROTS, TOMATOES AND ONIONS WITH THYME



Roast Carrots, Tomatoes And Onions With Thyme image

Provided by Moira Hodgson

Categories     easy, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 6

1 1/2 pounds carrots
12 plum tomatoes
2 large onions
2 tablespoons olive oil
2 teaspoons fresh thyme leaves (or one teaspoon dried)
Coarse salt and freshly ground pepper to taste

Steps:

  • Preheat oven to 350 degrees. Slice the carrots into one-inch pieces. Peel the tomatoes by dropping them into boiling water, leaving them for a minute and then draining them and slipping off their skins. Cut them in half and scrape out the seeds. Cut the onions in thick slices.
  • Pour the oil over the bottom of a baking dish about 9 by 13 inches and spread out the onions, tomatoes and thyme. Season with salt and pepper and stir the vegetables lightly to make sure they are coated with the oil. Bake for 30 minutes, stirring from time to time.
  • Add carrots, stir to coat with oil and continue roasting for one hour.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 681 milligrams, Sugar 11 grams

ROASTED CARROTS



Roasted carrots image

These sticky honey-roasted carrots make a simple yet scrumptious side for Christmas dinner or a Sunday lunch

Provided by John Torode

Categories     Side dish

Time 55m

Number Of Ingredients 4

2kg carrots, halved or quartered lengthways
4 tbsp olive oil
4 tbsp honey
2 tbsp red wine or cider vinegar

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil. Add the carrots, bring back up to the boil and cook for 5 mins.
  • Drain and leave in a colander to steam-dry for a few minutes, and then toss in a large roasting tin with the olive oil, honey, vinegar and seasoning. Roast for 30-40 mins.

Nutrition Facts : Calories 158 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 24 grams sugar, Fiber 6 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

Tips:

  • Choose the right carrots: Look for carrots that are firm, smooth, and have a deep orange color. Avoid carrots that are limp, bruised, or have cracks.
  • Use a variety of onions: You can use any type of onion for this recipe, but different onions will give you different flavors. For a sweeter flavor, use yellow or sweet onions. For a more pungent flavor, use red or white onions.
  • Roast the carrots and onions together: Roasting the carrots and onions together allows them to caramelize and develop a delicious flavor. You can also roast them separately, but they will not have the same flavor.
  • Add some herbs and spices: Herbs and spices can help to enhance the flavor of the carrots and onions. Some good options include thyme, rosemary, garlic powder, and onion powder.
  • Don't overcook the carrots: Carrots should be roasted until they are tender but still have a slight crunch. Overcooked carrots will be mushy and bland.

Conclusion:

Roasted carrots and onions are a simple but delicious side dish that can be served with a variety of meals. They are also a healthy and nutritious snack. So next time you are looking for a quick and easy side dish, give roasted carrots and onions a try. You won't be disappointed!

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