Thursday, May 17, 2018

Roasted Rainbow Carrots

Sweetie has recently discovered that he just loves roasted veggies. Tonight I made roasted rainbow organic carrots and a half an onion. Gone in a flash!

Roasted Carrots and Onions

1 bunch carrots with greens on top (or use clip top carrots if that's all you have.) I used organic rainbow carrots...about 7 of them.
1/2 yellow onion, peeled and cut into wedges
1-2 tablespoons olive oil
1/2 teaspoon dried herbs ( or 1 tablespoon chopped fresh herbs) I used Penzey's Greek seasoning and Zatar which are both dried
salt and pepper to taste

Preheat the oven to 450 degrees F.

Prepare the carrots by either peeling or rubbing with a clean scrubbie. Cut off the pointed end and just below the green tops. Use the tops for carrot top pesto if desired. Slice the carrots in half lengthwise. Place in a large plastic bag...I use the one from the produce section.

Add the onion wedges, oil, herbs and salt/pepper if using. Shake bag to distribute ingredients all over the carrots and onion wedges.

Line a baking sheet with heavy duty foil. Pour the carrots and onions out onto the sheet and use the bag to distribute the veggies into a single layer.

Roast in the preheated oven for about 15 minutes or until veggies are tender and edges of the onions are browned. Stir about half way through roasting.

Serve at once or at room temperature.

Serves 2-4

Heading off to visit my daughter and friends tomorrow, but Sweetie and Straight Shooter will keep Pi company until I get back.

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