Chunky Roasted Carrot Medley
This roasted carrot medley makes the perfect side for your roast chicken, and roasting them keeps all the flavor inside while caramelizing and crisping up the outside.
- 12-14 carrots sliced diagonally into 1" chunks
- 1-2 Tbs. good olive oil
- Kosher salt and freshly ground black pepper to taste
- 1 red onion sliced thinly
Preheat oven to 400 degrees F. In a large bowl, toss carrots with olive oil and season with salt and pepper; spread evenly in a single layer over a large rimmed baking sheet. Roast carrots for 10 minutes, then toss in red onion slices and continue to cook an additional 10-15 minutes or until carrots are nicely fork-tender; season to taste and serve.
This recipe pairs well with my Herb-Stuffed Roast Chicken.