Roasted Carrots and Red Onion With Balsamic Vinegar

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
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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.
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