Roasted Carrots and Onions

Name: Roasted Carrots and Onions
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 34

Published on May 20, 2018 | In By Jackie |

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- Prep Time
- 20 Minutes
- Cook Time
- 30 Minutes
- Yield
- 34
- 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

Nutrition Info

Instructions

Preheat oven to 425
Place parchment paper on a large jelly roll pan
Wash, peel and chop carrots into medium size pieces and place into a large mixing bowl
Chop onion into medium size pieces and place in mixing bowl with carrots
Pour olive oil onto veggies and mix thoroughly. Make sure all pieces are covered and if you need to add more do so now.
Sprinkle veggies with Herbamare seasoning and fresh ground black pepper and stir until thoroughly mixed.
Pour veggies onto prepared jelly roll pan and smooth out to one layer
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.
Serve immediately and store extras in the fridge for up to 4 days

Servings : 6
Ready in : 50 Minutes
Recipe Type : Paleo SCD Recipes Veggies

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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 ...