Roasted Carrots and Red Onions
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Loading... - Emily Wellington
- 02 Mar 2023
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Add some vibrant veggies to your table.
Roasting carrots brings out their natural sweetness. We tossed them with an orange and sherry vinegar dressing for an uber-flavorful side that pairs well with just about any main.
Yields: 6 serving(s)
Total Time: 45 mins
Cal/Serv: 180
Ingredients
1 1/2 lb. carrots, peeled and halved lengthwise (quartered if thick, cut crosswise if long)
2 large red onions, cut into 1/2-inch wedges
3 tbsp.olive oil, divided
1 tsp. coriander seeds, crushed, divided
Kosher salt
1/4 c. almonds, chopped, divided
2 tbsp. sesame seeds, divided
1 tbsp. sherry vinegar
1 tsp. orange zest plus 1 1/2 tablespoons orange juice
1/4 c. cilantro leaves
Directions
Step 1. Heat oven to 450°F. Place carrots on 1 rimmed baking sheet and onions on second sheet; toss each with 1 tablespoon oil, 1/2 teaspoon each coriander and cumin seeds and 1/4 teaspoon salt and spread in single layer. Roast carrots on rack in lower third of oven and onions on rack in upper third of oven until nearly tender, 20 minutes. Read More…
