Roasted Carrots & Onions
This delicious side dish is great roasted, but if oven space is tight this dish can easily be prepared in a sauté pan on top of the stove.
Ingredients
- 2 lbs Carrots
- 1-2 Diced Onions
- Zest & Juice of One Orange (or lemon if you prefer)
- ½ tsp Salt
- ½ tsp Black Pepper
- ½ tsp Garlic Powder
- 2 tbsp Brown Sugar
- 3 tbsp Olive Oil
- 1 tsp Dried Tarragon (optional)
Instructions
- Peel, wash and cut carrots. Place carrots and onions in a mixing bowl and add Orange Zest and Orange Juice, Salt, Black Pepper, Garlic Powder, Brown Sugar, Olive Oil and Dried Tarragon (optional). Toss to coat and blend flavors.
- To roast place on a parchment-lined sheet pan and in a 400℉ oven for 30-40 minutes or until carrots are fork tender. If you are going to sauté place ¼ cup water in a hot sauté pan and place mixture in pan. Reduce heat to simmer. Cover pan and cook until carrots are tender.
