Oven Roasted Carrots And Onions With Chopped Parsley Salad
These oven roasted carrots and onions with chopped parsley salad are simple, fresh, and delicious. The carrots are roasted 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.
- 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.