Roasted Carrots and Onions

Today was a rainy, cold day in my area. If any of you have a chronic illness, then you know what that means- flare day! I got out of bed this morning and promptly managed to sublux an elbow lifting a powerade bottle. Thanks to a series of unfortunate events, I’m really relying on comfort foods this month to keep my stress and pain levels manageable. So, for dinner tonight, I convinced the fiance that we should make roasted carrots and onions. It’s quick, easy, and we had all the ingredients in the fridge! What could go wrong? The oven, that’s what.

Has anyone ever watched Sabrina the Teenage Witch? In some episodes, the joke is that the Spellman oven can’t get up to the specified temperature for certain potions, like 5000 degrees. I don’t think we would have a problem with these recipes at our house. We know that our oven is slightly off, so we have to adjust our recipes accordingly. The recipe told us to cook the carrots for 30 minutes, and we set a timer for fifteen. When we pulled them out of the oven, smoke was billowing from them. They were completely black. If your oven has heating problems, like ours does, you might want to check your carrots more often than the recipe suggests.
carrots large
Once we finally got the time and temperature settings right, the carrots were a hit! We’ve made two batches tonight and we’re planning to make more tomorrow. Here is the recipe:

  • One pound carrots
  • 1 onion
  • Olive oil to coat
  • Salt
  • Pepper

Preheat oven to 425 degrees. Wash and peel carrots and onion. Slice into desired thickness and length. To save time, you can use pre-washed baby carrots for this recipe. Toss in olive oil with salt and pepper. Spread in single even layer on cookie sheet. Roast for ten to fifteen minutes. Flip, then roast ten to fifteen more minutes. Enjoy!


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