Roasted Carrots and Red Onions

Description :

Roasting carrots brings out their natural sweetness. We tossed them with an orange and sherry vinegar dressing for an uber-flavorful side that pairs well with just about any main.

Ingredient :

  • 1 1/2 lb. carrots, peeled and halved lengthwise (quartered if thick, cut crosswise if long)
  • 2 large red onions, cut into 1/2-inch wedges
  • 3 tbsp. olive oil, divided
  • 1 tsp. coriander seeds, crushed, divided
  • Kosher salt 
  • 1/4 c. almonds, chopped, divided
  • 2 tbsp. sesame seeds, divided
  • 1 tbsp. sherry vinegar
  • 1 tsp. orange zest plus 1 1/2 tablespoons orange juice
  • 1/4 c. cilantro leaves

Direction :

  1. Heat oven to 450°F. Place carrots on 1 rimmed baking sheet and onions on second sheet; toss each with 1 tablespoon oil, 1/2 teaspoon each coriander and cumin seeds and 1/4 teaspoon salt and spread in single layer. Roast carrots on rack in lower third of oven and onions on rack in upper third of oven until nearly tender, 20 minutes
  2. Sprinkle vegetables with almonds and sesame seeds, dividing equally between sheets; roast until nuts and seeds are golden brown and vegetables are tender, 6 to 8 minutes
  3. Meanwhile, in small bowl, whisk together vinegar, orange zest, and juice, 1/4 teaspoon salt and remaining tablespoon oil until combined. Combine vegetables and serve drizzled with dressing and topped with cilantro.

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