Holidays And Season
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 :
- 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
- 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
- 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.
