Roasted Carrots and Onions

Published on May 20, 2018 | By |
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 3-4 cups
    • Difficulty Level

Jackie’s tips:

You can roast any root vegetable like this and it is a great way to make veggies ahead for the week.

Beets are really good roasted, they will carmelize and taste really sweet.

Store roasted veggies in a sealed glass container in your fridge for up to 4 days.

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Ingredients

  • 10-12 medium organic carrots
  • 1 large whole yellow onion chopped into medium size chunks
  • 2 TBSP olive oil
  • 1 tsp. Herbamare seasoning or fine sea salt
  • Sprinkle Fresh ground Black Pepper

Instructions

  • 1. Preheat oven to 425
  • 2. Place parchment paper on a large jelly roll pan
  • 3. Wash, peel and chop carrots into medium size pieces and place into a large mixing bowl
  • 4. Chop onion into medium size pieces and place in mixing bowl with carrots
  • 5. Pour olive oil onto veggies and mix thoroughly. Make sure all pieces are covered and if you need to add more do so now.
  • 6. Sprinkle veggies with Herbamare seasoning and fresh ground black pepper and stir until thoroughly mixed.
  • 7. Pour veggies onto prepared jelly roll pan and smooth out to one layer
  • 8. Place veggies in oven and set timer for 15 minutes. Open oven at 15 minutes and give veggies a good stir. Close oven and roast for 15 more minutes and then remove from oven. Veggies should be soft and starting to brown at this point, if not then roast a little longer.
  • 9. Serve immediately and store extras in the fridge for up to 4 days

Instructions

  • 1. Preheat oven to 425
  • 2. Place parchment paper on a large jelly roll pan
  • 3. Wash, peel and chop carrots into medium size pieces and place into a large mixing bowl
  • 4. Chop onion into medium size pieces and place in mixing bowl with carrots
  • 5. Pour olive oil onto veggies and mix thoroughly. Make sure all pieces are covered and if you need to add more do so now.
  • 6. Sprinkle veggies with Herbamare seasoning and fresh ground black pepper and stir until thoroughly mixed.
  • 7. Pour veggies onto prepared jelly roll pan and smooth out to one layer
  • 8. Place veggies in oven and set timer for 15 minutes. Open oven at 15 minutes and give veggies a good stir. Close oven and roast for 15 more minutes and then remove from oven. Veggies should be soft and starting to brown at this point, if not then roast a little longer.
  • 9. Serve immediately and store extras in the fridge for up to 4 days
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About Chef

Jackie

I am a Nutritional Therapy Practitioner and I also have my Health Coach certification from the Institute of Integrative Nutrition. I have studied nutrition and wellness for 16 years and ...