Roasted Carrots and Red Onions
Roasting carrots enhances their natural sweetness. Tossed with a bright orange and sherry vinegar dressing, they make a deeply flavorful side dish that complements almost any main course.
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
Instructions
- 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.
Nutrition
Calories: 178kcalCarbohydrates: 17gProtein: 3gFat: 11.5gSaturated Fat: 1.5gSodium: 233mgFiber: 5g
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