Roasted Carrots and Red Onion With Balsamic Vinegar

"I made this last year for the holidays, and it was terrific! I added the garlic (of course!) I use a combo of the butter and the olive oil, but Zaar would not let me say this in the recipe. (Or maybe I don't know how to word it right.) Can easily be doubled or even tripled. Hope you enjoy!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
6
Serves:
4

ingredients

  • 1 head garlic (optional)
  • 2 lbs carrots, peeled and cut into 1 1/4-inch pieces
  • 1 medium red onion, peeled and cut into one-inch wedges through the root end
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons unsalted butter, melted or 2 tablespoons olive oil
  • table salt & fresh ground pepper
Advertisement

directions

  • Heat oven to 375 degrees. If using the garlic, put whole, unpeeled head in a small saucepan with water to cover. Bring water to boil, then simmer to soften cloves and loosen skins, about 10 minutes. Drain and refresh garlic head under cold water. Separate cloves and peel.
  • Put vegetables (excluding garlic) into a roasting pan large enough to hold them without crowding. Toss vegetables with butter and/or oil, balsamic vinegar and sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes for 30 minutes. Add garlic (if using) Raise heat to 425 degrees and continue roasting until tender and evenly browned, 15 to 20 minutes. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes