Tuesday, March 27, 2012

Roasted Carrots and Caramelized Red Onions

This is a traditional veggie dish from the South of France.  Love it.

Preheat oven to 200 C (400 F).  In a large bowl, toss pealed chopped carrots, chunks of red onion, olive oil, thyme, salt and pepper to taste.  Spread on a baking sheet.  Bake for about 30 minutes, until the carrots are tender and the onions are caramelized.  

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