I made this last year for the holidays, and it was terrific! I added the garlic (of course!) I use a combo of the butter and the olive oil, but Zaar would not let me say this in the recipe. (Or maybe I don't know how to word it right.) Can easily be doubled or even tripled. Hope you enjoy!
Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Roasted Carrots and Red Onion With Balsamic Vinegar. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Roasted Carrots and Red Onion With Balsamic Vinegar in your home. Then, follow these steps below to serve Roasted Carrots and Red Onion With Balsamic Vinegar for your family or friends.
3 red onion
2, NA unsalted butter
If you have prepared the ingredients needed, now time to start cooking. There are 2 steps you must follow to make Roasted Carrots and Red Onion With Balsamic Vinegar in your home by yourself.
Heat oven to 375 degrees. If using the garlic, put whole, unpeeled head in a small saucepan with water to cover. Bring water to boil, then simmer to soften cloves and loosen skins, about 10 minutes. Drain and refresh garlic head under cold water. Separate cloves and peel.
Put vegetables (excluding garlic into a roasting pan large enough to hold them without crowding. Toss vegetables with butter and/or oil, balsamic vinegar and sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes for 30 minutes. Add garlic (if using Raise heat to 425 degrees and continue roasting until tender and evenly browned, 15 to 20 minutes. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.
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