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.
Author: Chef Alli
Ingredients
12-14carrotssliced diagonally into 1" chunks
1-2Tbs.good olive oil
Kosher salt and freshly ground black pepperto taste
1red onionsliced thinly
Instructions
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.