Prep Time: 15 minutes

Cook Time: 30 minutes

Yields: 4-6 servings

Description[edit | edit source]

Ingredients[edit | edit source]

  • 1 lb. cipollini onions, ends trimmed and peeled, halve larger onions
  • 2 lb. baby carrots
  • 2 tbsp. canola oil
  • 1 tbsp. butter, melted
  • 1/4 cup white wine
  • 1/4 cup chicken stock
  • Salt and coarsely ground black pepper
  • 2 tbsp. chopped fresh Italian parsley leaves

Directions[edit | edit source]

1. Preheat oven to 400 degrees F.

2. On a cookie sheet, toss onions and carrots with oil, butter, wine, and stock. Season with salt and pepper.

3. Roast vegetables for 25-30 minutes, or until they are golden and caramelized.

4. Remove from cookie sheet and toss in a shallow serving bowl. Garnish with parsley.

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