Roasted Carrots and Red Onions
This roasted carrots and red onions recipe features tender, sweet carrots and caramelized red onions topped with crunchy almonds and zesty dressing, making it a perfect vegan and healthy side dish.
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
Instructions
- Preheat your oven to 450°F. On one rimmed baking sheet, toss the carrots with 1 tablespoon of olive oil, 1/2 teaspoon of crushed coriander seeds, and 1/4 teaspoon kosher salt. Spread into a single layer.
- On a second baking sheet, prepare the onion wedges similarly with another tablespoon of olive oil, 1/2 teaspoon crushed coriander seeds, and 1/4 teaspoon salt. Arrange in a single layer.
- Roast the carrots on the lower third rack and onions on the upper third rack of your oven for 20 minutes, or until they start to turn tender and lightly caramelized.
- After 20 minutes, sprinkle both vegetables evenly with chopped almonds and sesame seeds, dividing them equally between the two baking sheets. Return to the oven and roast for another 6–8 minutes, or until the nuts are golden and vegetables are fully tender.
- Meanwhile, whisk together the sherry vinegar, orange zest and juice, 1/4 teaspoon salt, and the remaining 1 tablespoon olive oil in a small bowl to create the dressing.
- Once roasted, combine the carrots and onions on a large serving platter or bowl. Drizzle with the prepared dressing and top with fresh cilantro leaves before serving warm.