Roasted Carrots and Onions

In my last post about the “carrot situation”, I promised this would not be the “all carrot, all the time” blog.  However, as I note on my “About” page, this blog is about what I am cooking up these days.  And I’m cooking a lot of carrots.  A ten pound bag of carrots and a passion for not wasting food will do that to you.

I wanted to share my favorite way to prepare carrots. Because perhaps this will come in useful if you find yourself with an abundance of carrots.  Or maybe you love eating roasted carrots but need a gentle reminder about the other orange vegetable during this season of squash. 

Or perhaps you one day find yourself having way over-indulged in the most delicious chocolate and bacon cupcakes ever for your birthday yesterday and just wanting a nice plate of roasted root veggies.  Oh, wait, maybe that is just me…

Anyhow, here’s a sure-fire way to make carrots amazingly tasty.

Roasted Carrots and Onions

Carrots, 8 medium (or a few more or less)

Onion, any color, 1

Coconut oil, 1.5 tablespoons

Balsamic vinegar, 1 tablespoon

Salt and pepper

  1. Pre-heat oven to 375 degrees.
  2. Slice carrots into 1 inch slices.  I’d suggest you cut them on the diagonal.  This does not actually make them taste any better – just look prettier.
  3. Chop the onion.
  4. If your coconut oil is not liquid, pop it in the microwave for a few seconds until it is.  Then pour over carrots and onions.
  5. Top with balsamic vinegar, salt and pepper.  Stir to coat.
  6. Pour carrots and onions on to baking sheet.  Spread out as evenly as possible.

Bake for 50 minutes until browned.  They will start to look done after about 30 minutes, but leave them in 20 minutes longer to get the rich, caramelized flavor