These oven roasted carrots and onions with chopped parsley salad are simple, fresh, and delicious. The carrots roast in their skin, which acts as a natural cooking barrier, resulting in a delicious textural contrast between the skin and inner flesh. The chopped parsley salad with lemon adds bright fresh flavor.
Oven Roasted Carrots and Onions
Carrots and onions are two of the most staple vegetables you will find in a kitchen. They are two of three vegetables in mirepoix, the vegetable flavor base for many dishes. Oven roasted carrots and onions are also delicious when simply roasted by themselves, especially the simple way that the carrots are roasted in this recipe. The cooking time is long but there is little work, and the wait is well worth it. Topped off with some bright fresh parsley salad at the end, these roasted carrots and onions are a colorful vegetarian dish.
This recipe roasts three different vegetables at the same time: carrots, onions, and garlic. Set oven to 375 deg. The carrots and onions will roast for 90 minutes or more, while the garlic may be done in half that time.
The carrots roast in their skins, so do not peel them in this recipe. Instead, wash and scrub them gently with a green scrubbie or scouring pad. For this recipe, toss them with a little olive oil and salt before roasting. However, you could roast the carrots without any oil if you prefer.
These oven roasted carrots need awhile to cook. The exact time will depend on the size of the carrots and the oven; expect around 90 minutes or more. The carrots are done when they are completely soft on the inside, which you can check by inserting a knife.
The onions are first peeled and then cut into quarters. Toss with olive oil and salt, but preserve the shape. Try to keep the quarters as one piece; if the onion falls apart, the pieces will overcook. If they are kept relatively whole, the outside will get some nice dark color on the outside while the inside will become soft. The oven roasted onions can cook as long as the oven roasted carrots.
The garlic cloves can remain in their skin, but the tops should be cut off. Toss with olive oil. Check oven roasted garlic after 40 minutes; roasted garlic is cooked when it is soft on the inside.
A bright fresh green herb salad will finish of the roasted carrots and onions. Roughly chop parsley, and mix with olive oil, freshly squeezed lemon juice, fresh lemon zest, and salt. Remove oven roasted garlic from its skin. Dice and add to the parsley salad.
Roasted Carrots and Onions With Chopped Parsley Salad
Let the oven roasted carrots sit for a few minutes after coming out of the oven. Cut the roasted carrots in half lengthwise. Interweave the carrot halves on the plate for presentation. Place the oven roasted onions on and around the carrots. Spoon the parsley salad on top, sprinkle with a little extra olive oil and sea salt, and serve with extra lemon.
Oven Roasted Carrots And Onions With Chopped Parsley Salad
- 1 lb carrots, washed and scrubbed with a scrubber/scouring pad but not peeled relatively large carrots, preferably of similar size
- 0.5 lb onions, peeled and quarters
- 1 cup parsley, roughly chopped
- 3-4 cloves garlic, in skin with top cut
- 2 each lemons, juice and zest
- 6 tbsp olive oil
- Preheat oven to 375 deg. F. Toss scrubbed carrots, cut onions, and garlic with one tablespoon of olive oil and salt. Place in oven safe dish, and place in oven to bake. This can take between about one to two hours depending on size of carrots. Check with knife to see when carrot are cooked and soft all the way through. Turn vegetables about half way through cooking.
- To make parsley salad, mix roughly chopped parsley, four tablespoons olive oil, lemon juice and zest, and salt. Optionally, you can mix in some of the roasted garlic to this salad.
- Let carrots sit for about five minutes out of oven. Cut carrots in half length wise. Spoon parsley salad over the top. Sprinkle with a little extra olive oil and sea salt, and serve with extra lemon.
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