Balsamic Roasted Carrots and Baby Onions

Name: Balsamic Roasted Carrots and Baby Onions
Cook time: 1 h
Total time: 1 h
Yield: 1 servings
Ingredients: 2 bunches baby (Dutch) carrots, scrubbed, ends trimmed to 3cm; 16 small (about 60g each) white onions, peeled, halved; 1 tbsp. extra virgin olive oil; 45g (1/4 cup, lightly packed) Brown Sugar; 2 tbsps. balsamic vinegar

Preheat oven to 190°C. Line a large roasting pan with non-stick baking paper.

Cook1 h
Total1 h
Serves1
LevelIntermediate

Dairy-Free Gluten-Free Vegan Vegetarian

Balsamic roasted carrots and baby onions

Ingredients

2 bunches baby (Dutch) carrots, scrubbed, ends trimmed to 3cm
16 small (about 60g each) white onions, peeled, halved
1 tbsp. extra virgin olive oil
45g (1/4 cup, lightly packed) Brown Sugar
2 tbsps. balsamic vinegar

Method

Preheat oven to 190°C. Line a large roasting pan with non-stick baking paper.
Place the carrots, onion and oil in a large bowl and gently toss until well coated. Arrange carrots and onion, in a single layer, in the lined pan. Roast in oven for 20 minutes or until tender.
Sprinkle over the sugar and vinegar and gently toss to coat. Roast for a further 25-30 minutes or until vegetables are tender and caramelised. Season with salt and pepper to serve.