Roasted Carrots and Cippolini Onions
This recipe comes courtesy of Guy Fieri and foodnetwork.com. It’s simple and delicious.
1 lb cippolini onions, ends trimmed and peeled. Halve larger onions
2 lbs baby carrots
2 Tablespoons canola oil
1 Tablespoon butter, melted
¼ cups white wine
¼ cups chicken or vegetable stock
Salt and coarsely ground black pepper
2 Tablespoons chopped fresh Italian parsley leaves
- Preheat oven to 400°F.
- On a sheet tray, toss onions and carrots with oil, butter, wine and stock. Season with salt and pepper. Roast until golden and carmelized, about 25 to 30 minutes. Toss in a shallow serving bowl, and garnish with parsley leaves.