Roasted carrots and cippolini onions

  • Preparation Time15 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
500g cippolini onions, ends trimmed, peeled, halve larger onions
1kg baby carrots
2 tbsp rapeseed oil
14g butter, melted
60ml white wine
60ml chicken stock
Coarsely ground black pepper
2 tbsp chopped fresh Italian parsley leaves
1) Preheat the oven to 200C/Gas 6. On a sheet tray, toss the onions and carrots with the oil, butter, wine and stock. Season with salt and pepper.

2) Roast the vegetables until golden and caramelised, about 25 to 30 minutes. Toss in a shallow serving bowl and garnish with parsley.

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