Roasted Carrots and Red Onions

Name: Roasted Carrots and Red Onions
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 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

Add some vibrant veggies to your table.

By Tina MartinezPublished: Feb 27, 2023

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mike garten

Yields:

6 serving(s)

Total Time:

45 mins

Cal/Serv:

178

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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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Ingredients

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 cup
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 cup
cilantro leaves

Directions

1. Step 1Heat 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. Step 2Sprinkle 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. Step 3Meanwhile, 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.

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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