Basics

• Roasting carrots and onions brings out their natural sweetness. Since carrots and onions are both naturally sweet, you might want to add additional vegetables to counteract their sweetness, such as potatoes, bell peppers or asparagus.

Roasting Tips

• Cut vegetables in similar sizes for uniform cooking. Use an oven that is set at 400 degrees Fahrenheit or 350 degrees Fahrenheit if using convection. Lay out vegetables in a single layer on a parchment-lined cookie sheet. Drizzle a very small amount of olive oil – just enough to lightly coat the vegetables. Don’t add excess oil – this creates soggy vegetables that can burn quickly during the roasting process. Add a small amount of seasoning, or dust with salt and pepper. Season lightly, since vegetables will shrink and absorb your seasoning during the roasting process.

Cooking Times

• Carrots and onions have different densities; therefore, they require different cooking times. Onions can roast quickly, while carrots require a little longer in the oven. If you can, roast each item separately and incorporate together in a dish. If you must roast them together, cut the onions thicker so they’re similar in size to the carrots. Start out at 20 minutes at 400 degrees Fahrenheit and continue to roast at 10-minute intervals until your carrots and onions reach the desired color and consistency.

Uses

• Roasted carrots and onions can be incorporated into a variety of dishes, including soups, stews and meats. Puree roasted carrots and onions and add them to a red tomato sauce for a sweeter, more pungent pasta sauce. Add chopped, roasted vegetables to cream cheese or sour cream to make a flavorful spread or dip. Incorporate into other side dishes, such as mashed potatoes or rice, to complement meat dishes.