Roasted Carrots and Red Onions


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.

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6 serving(s)

Total Time:
45 mins


  • 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


NUTRITIONAL INFORMATION (per serving): About 178 calories, 11.5 g fat (1.5 g saturated), 3 g protein, 233 mg sodium, 17 g carbohydrate, 5 g fiber

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Tina (she/her) is the food producer of the Hearst Lifestyle Group.  She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach. 

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