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Spiced Roasted Carrots and Onion
Credit:
Lennart Weibull
Recipe Summary
prep: 10 mins
total: 30 mins
Yield: Serves 4 to 6
Ingredients
Ingredient Checklist
1/2 teaspoon ras el hanout
1 teaspoon honey
2 tablespoons extra-virgin olive oil
1 pound large carrots (about 4 total), peeled
1 small red onion (5 ounces)
Kosher salt and freshly ground pepper
Cook's Notes
If you don’t have avocado or sunflower oil, substitute 1 tablespoon each of extra-virgin olive oil and vegetable oil for the dressing.
Gallery
Spiced Roasted Carrots and Onion
Credit:
Lennart Weibull
Recipe Summary
prep: 10 mins
total: 30 mins
Yield: Serves 4 to 6
Gallery
Spiced Roasted Carrots and Onion
Credit:
Lennart Weibull
Spiced Roasted Carrots and Onion
Credit:
Lennart Weibull
Spiced Roasted Carrots and Onion
Recipe Summary
prep: 10 mins
total: 30 mins
Yield: Serves 4 to 6
Recipe Summary
prep: 10 mins
total: 30 mins
Yield: Serves 4 to 6
prep: 10 mins
total: 30 mins
prep:
10 mins
total:
30 mins
Yield: Serves 4 to 6
Serves 4 to 6
Ingredients
Ingredients
- 1/2 teaspoon ras el hanout
- 1 teaspoon honey
- 2 tablespoons extra-virgin olive oil
- 1 pound large carrots (about 4 total), peeled
- 1 small red onion (5 ounces)
- Kosher salt and freshly ground pepper
Directions
Preheat oven to 450°F. In a large bowl, whisk together ras el hanout, honey, and oil. Cut carrots in half lengthwise, then again crosswise. (If there are extra-thick pieces, halve them again lengthwise, so all are about the same size.) Cut onion in half through its root, thencut each half lengthwise into thirds, making sure to keep root intact. Toss carrots and onion with oil mixture; season with salt and pepper.
Spread vegetables in an even layer on a rimmed baking sheet, cut-sides down. Roast, undisturbed, until cut sides are golden brown and vegetables are tender, 20 to 22 minutes. Let cool completely, then serve, or refrigerate in an airtight container up to 5 days. (Return to room temperature or gently rewarm before serving.)
Cook's Notes
If you don’t have avocado or sunflower oil, substitute 1 tablespoon each of extra-virgin olive oil and vegetable oil for the dressing.
Cook’s Notes
If you don’t have avocado or sunflower oil, substitute 1 tablespoon each of extra-virgin olive oil and vegetable oil for the dressing.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Spiced Roasted Carrots and Onion
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Spiced Roasted Carrots and Onion
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
