Roasted Carrots and Onions

This roasted carrots and onions recipe has a short ingredient list and minimal prep, but don’t let that fool you into thinking it’s boring. Simplicity is what makes this vegetable side dish shine. The oven does most of the work for you, coaxing out the vegetables’ natural sweetness as they slowly roast. A hint of thyme and vinegar for seasoning is all that’s needed, making it versatile enough for Sunday dinner or an Easter feast.

Carrots and onions are affordable vegetables that last a long time when stored correctly, so you may be able to make this without a trip to the store. If you stock a lot of onions, you will want a good onion storage container so they don’t sprout or soften too quickly before you can get through them.

Ingredients for Roasted Carrots and Onions

• Baby carrots: Baby carrots are the star of this roasted vegetable recipe, and they don’t require any prep! It’s one of many reasons we love baby carrot recipes. You can peel and cut regular carrots for this recipe instead if you prefer. Don’t forget to halve thicker carrots lengthwise so they cook at the same rate as the skinnier ones.
• Onions: Small onions are quartered to roast along with the carrots so they become meltingly tender and lightly caramelized. We use all-purpose yellow onions, but other types of onions, like white or sweet onions, would roast beautifully alongside the carrots.
• Garlic: In this recipe, garlic cloves are roasted whole, so they become golden, soft and slightly sweet without burning. If you only have chopped garlic, stir it in during the last few minutes of cooking to take the raw, spicy edge off.
• Olive oil: Oil helps the roasted carrots and onions caramelize and soften. Choose a good olive oil that won’t overwhelm the fresh vegetables.
• White wine vinegar: Because the vegetables sweeten as they roast and brown, a splash of vinegar helps balance and brighten dish. You can use another light, mild type of vinegar if you don’t have white wine vinegar.
• Dried thyme: When roasting in a hot oven, dried herbs and spices are a great option since they have a concentrated flavor and won’t burn. If you learn how to dry fresh herbs, you can preserve your summer garden’s bounty and use it all year.
• Salt and pepper: A light sprinkle of salt and pepper seasons the vegetables simply, so their natural flavor shines.
• Fresh thyme: Topping the vegetables with fresh thyme before serving them is optional, but the pretty green herb’s bright taste and color lift the intense flavor of the dish. Fresh parsley and chives are good alternatives.

Directions

Step 1: Prep the vegetables

Preheat the oven to 450°F. Place the carrots, onions and garlic on two greased 15x10x1-inch baking pans. Drizzle the vegetables with olive oil and vinegar.

Sprinkle the vegetables with thyme, salt and pepper, then gently toss to coat them in the oil and herbs.

Step 2: Roast the vegetables

Cover the pans and bake the vegetables for 20 minutes. Stir the vegetables and continue baking them, uncovered, for 10 minutes. Stir them again and bake them until the carrots are crisp-tender, about 10 minutes longer. If desired, sprinkle the vegetables with fresh thyme.

Roasted Carrots and Onions Variations

• Try other veggies: For a subtle twist that doesn’t totally change the recipe, try swapping sliced leeks or halved shallots for the onion wedges, or replacing some of the carrots with other chopped root vegetables like parsnips or turnips.
• Spice it up: To give the dish some heat, add 1/2 teaspoon chili powder and a dash of cayenne pepper to the vegetables before roasting them.
• Give it a sweet glaze: Sprinkle the raw carrots and onions with brown sugar or a splash of maple syrup, which will become shiny and caramelized as the veggies cook. Stir them occasionally to prevent the sugar from burning.
• Use a different herb: Thyme is a classic pairing with carrots and onions, but rosemary or sage would also taste wonderful. Use dried herbs for roasting, then finish the vegetables with a sprinkle of fresh, chopped herbs.

How to Store Roasted Carrots and Onions

Store leftover roasted carrots and onions in an airtight container in the refrigerator for three to four days. If the vegetables are still slightly warm, pack them into storage containers with the lid either off or slightly ajar until they’re cooled to avoid trapping excess moisture.

Can you freeze roasted carrots and onions?

You can freeze roasted carrots and onions for up to three months. Once they’re completely cooled, put them in a freezer-proof storage bag or a container. Squeeze out as much air as possible to help slow the progression of freezer burn. Transfer the vegetables to the refrigerator to defrost before reheating them.

How do you reheat roasted carrots and onions?

To reheat roasted carrots and onions, microwave them in 30-second intervals until they’re warm, or transfer them to a lined baking sheet and roast them at 425° for 5 to 10 minutes.

Roasted Carrots and Onions Tips

Can I add other vegetables to this recipe?

Yes, you can include plenty of other sturdy vegetables in this recipe. Try thin wedges of multicolored beets, celery root, rutabaga or even radishes. Some vegetables might take a little longer to become tender, so you may need to increase the cooking time or cut them into smaller pieces.

Do I have to use two baking sheets?

Dividing the vegetables between two large baking sheets provides plenty of space for moisture to evaporate as the onions and carrots roast. This means that they’ll brown rather than steam. It’s tempting to skip creating one more dirty dish, but in this case, it’s worth it for evenly tender and caramelized veggies. Cut down on washing by lining your baking pans with parchment paper.

What can I serve with roasted carrots and onions?

This roasted carrot and onion recipe would be a great side dish for everything from roast chicken and baked fish to slow-cooker pot roast. It’s totally plant based, so it’s also an ideal side to serve with your favorite vegan or vegetarian dinners. Since it serves eight, it can accompany a large main, like a honey-glazed ham.