Transform simple vegetables into a stunning side dish with these Roasted Carrots and Red Onions that showcase how high heat and minimal ingredients can create maximum flavor and visual appeal. This isn’t just roasted vegetables – it’s a masterclass in how caramelization transforms humble root vegetables into something extraordinary, featuring sweet carrots that become tender and slightly crispy at the edges while red onions melt into jammy, golden perfection. Each bite delivers layers of natural sweetness that develop through the roasting process, enhanced by aromatic herbs and a touch of balsamic vinegar that adds depth and complexity to the earthy vegetables. Whether you’re looking for an elegant side dish to complement your holiday table, need a colorful addition to weeknight dinners, or want to prove that vegetables can be just as exciting as any other course, this simple yet sophisticated dish brings out the very best in these garden favorites.
Serving: 6-8 people as a side dish
Cooking Time: 35 minutes
Ingredients
For the Roasted Vegetables:
2 pounds carrots, peeled and cut into 2-inch pieces
2 large red onions, cut into thick wedges
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
2 cloves garlic, minced
For the Finishing Touch:
2 tablespoons balsamic vinegar
1 tablespoon honey
2 tablespoons fresh parsley, chopped
1/4 cup toasted pine nuts or chopped walnuts (optional)
Flaky sea salt for sprinkling
Instructions
Begin by preheating your oven to 425 degrees Fahrenheit, which is the ideal temperature for achieving proper caramelization while ensuring the vegetables cook through evenly. Line a large rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.
Prepare your carrots by peeling them and cutting them into uniform 2-inch pieces, cutting thicker carrots in half lengthwise to ensure even cooking. The key to perfect roasting is having similarly sized pieces that will cook at the same rate.
Cut the red onions into thick wedges by halving them through the root end, then cutting each half into 3-4 wedges, keeping some of the root intact to help the wedges hold together during roasting.
In a large mixing bowl, combine the prepared carrots and red onion wedges with olive oil, salt, black pepper, thyme, rosemary, and minced garlic. Toss everything together with your hands or a large spoon until all vegetables are evenly coated with oil and seasonings.
Roasting to Perfection
Arrange the seasoned vegetables in a single layer on your prepared baking sheet, making sure they’re not overcrowded. Overcrowding causes steaming instead of roasting, preventing the caramelization that makes this dish special.
If needed, use two baking sheets to ensure proper spacing. The vegetables should have room to breathe and develop those beautiful golden edges that add so much flavor and visual appeal.
Roast for 25-30 minutes, stirring once halfway through cooking, until the carrots are tender when pierced with a fork and both vegetables have developed golden-brown, caramelized edges.
The red onions should be soft and jammy with some crispy, caramelized edges, while the carrots should be tender throughout but still hold their shape with slightly crispy exteriors.
Adding the Final Flourishes
While the vegetables are roasting, prepare your finishing glaze by whisking together the balsamic vinegar and honey in a small bowl. This sweet and tangy combination will add depth and shine to the finished vegetables.
Remove the vegetables from the oven when they’re perfectly caramelized and tender. Immediately drizzle the balsamic-honey mixture over the hot vegetables, tossing gently to coat evenly.
The residual heat will help the glaze coat the vegetables and create a beautiful, glossy finish that enhances both flavor and appearance.
Sprinkle with fresh chopped parsley for a pop of color and fresh flavor that brightens the rich, caramelized vegetables. Add toasted nuts if using for extra texture and richness.
Final Presentation
Transfer the roasted vegetables to a serving platter and finish with a light sprinkle of flaky sea salt, which adds a final touch of seasoning and textural contrast to the sweet, tender vegetables.
Serve immediately while hot for the best texture and flavor, when the contrast between the caramelized exteriors and tender interiors is at its peak.
Tips for Perfect Roasted Carrots and Red Onions
Cut vegetables uniformly to ensure even cooking throughout. Pieces that are too different in size will result in some being overcooked while others remain undercooked.
Don’t skip the high heat as 425 degrees Fahrenheit is essential for proper caramelization. Lower temperatures will steam the vegetables rather than roast them properly.
Use enough oil to coat all vegetables evenly, but not so much that they become greasy. The oil helps with browning and prevents sticking.
Give them space on the baking sheet to allow proper air circulation and browning. Crowded vegetables will steam rather than develop the desired caramelized edges.
Stir only once during cooking to promote even browning while allowing enough undisturbed time for caramelization to occur.
Choose quality ingredients including fresh herbs when possible, as they make a noticeable difference in the final flavor profile.
Time it right by checking for doneness with a fork – carrots should be easily pierced but not mushy, maintaining some texture.
Add acid at the end with the balsamic glaze to brighten the flavors without interfering with the caramelization process during roasting.
Variations and Additions
Transform this basic recipe by adding other root vegetables like parsnips or sweet potatoes, or experiment with different herb combinations like oregano and basil for Mediterranean flavors.
Make-Ahead Options
These vegetables can be prepped and seasoned hours ahead, then roasted just before serving. They also reheat well in the oven for 5-10 minutes if needed.
Nutritional Information
Per serving (based on 7 servings):
- Calories: 95
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 1g
- Sodium: 285mg
- Vitamin A: 9,850 IU
- Potassium: 285mg
- Vitamin C: 8mg
- Folate: 25mcg
This colorful side dish provides excellent nutritional value with carrots being one of the best sources of beta-carotene, which converts to vitamin A and supports eye health and immune function. The red onions contribute antioxidants and sulfur compounds that may support heart health. Despite being enhanced with olive oil and a touch of honey, this dish remains relatively low in calories while providing substantial fiber, vitamins, and minerals that make it both delicious and nutritious.
