Roasted Carrots and Cippolini Onions (Guy Fieri) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 pound cippolini onions, ends trimmed and peeled, halve larger onions |
2 pounds baby carrots |
2 tablespoons canola oil |
1 tablespoon butter, melted |
1/4 cup white wine |
1/4 cup chicken stock |
salt and coarsely ground black pepper |
2 tablespoons chopped fresh italian parsley leaves |
Directions:
1. Preheat oven to 400 degrees F.
2. On a sheet tray, toss onions and carrots with oil, butter, wine, and stock. Season with salt and pepper. Roast until golden and caramelized, about 25 to 30 minutes. Toss in a shallow serving bowl and garnish with parsley.
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