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Roasted carrots and cippolini onions
2
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Ingredients
- 500g cippolini onions, ends trimmed, peeled, halve larger onions
- 1kg baby carrots
- 2 tbsp rapeseed oil
- 14g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , melted
- 60ml white wine
- 60ml chicken stock
- Salt
- Coarsely ground black pepper
- 2 tbsp Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh Italian parsley leaves
Method
How to make Roasted carrots and cippolini onions
1) Preheat the oven to 200C/Gas 6. On a sheet tray, toss the onions and carrots with the oil, Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more 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.
