Roasted Carrots and Cippolini Onions
1 pound cippolini onions, ends trimmed and peeled, halve larger onions
2 pounds baby carrots
2 tablespoons olive oil
1 tablespoon I can't believe it's not butter spray
1/4 cup white wine
1/4 cup chicken stock
Salt and coarsely ground black pepper
2 tablespoons chopped fresh Italian parsley leaves
Directions
Preheat oven to 400 degrees F.
On a sheet tray, toss onions and carrots with oil, butter, wine, and stock. Season with salt and pepper. Roast until golden and caramelized, about 25 to 30 minutes. Toss in a shallow serving bowl and garnish with parsley.
Find quick, tasty recipes and tips for healthy eating and living for any body.
No comments:
Post a Comment