This roasted carrots and onions recipe features fork-tender coriander and maple syrup-glazed carrots with delightfully caramelized onions in one delectable dish!
It’s an impressively quick and easy side dish for weeknight dinners and elegant entertaining!
Roasting vegetables in the oven is my go-to veggie-cooking technique because it’s SO simple – just wash, chop, season, and roast!
And just like that, you have a delicious and nutritious vegetable side dish no one can resist.
This roasted carrots and onions recipe will have you and your family savoring every bite as the earthy sweetness of the roasted carrots and the allure of savory caramelized onions joins forces in one delicious dish.
The best part?
Carrots and onions are relatively inexpensive root vegetables with year-round availability so you can prepare this recipe for any occasion.
As for the remaining ingredients, you probably already have them in your pantry. Win-win!
Why You’ll Love This Recipe
Here are three reasons why this roasted carrots recipe is a keeper:
- Perfect for picky eaters. Roasted carrots taste much better than carrots prepared using any other way. I often tell people who claim they don’t like carrots that they need to try them roasted with caramelized onions.
- Crowd-pleasing side with minimal effort. Whether you’re a beginner or a trained chef, this recipe is EASY. Simply peel and chop the carrots, toss them with oil and seasonings, and let the oven do the work while you prepare the onions.
- Budget-friendly. Carrots and onions are cost-conscious, readily available ingredients, so you can create a flavorful and satisfying dish without breaking the bank.
Here is a brief overview of the ingredients you’ll need to make this recipe:
- Carrots – Select firm, fresh carrots that are relatively uniform in shape so they’re easier to cut into even-size sticks.
- Extra Virgine Olive Oil – You will need 2 tablespoons to coat the carrots before roasting and 2 tablespoons to sauté the onions.
- Maple Syrup – It gives the dish a warming, pleasantly sweet quality while helping achieve roasted carrots with perfectly caramelized exteriors and tender, juicy interiors.
- Coriander – Seasoning with coriander complements the carrots’ natural sweetness with a citrusy, slightly spicy element. It’s worth noting that the dried seeds from the Coriandrum sativum plant are called coriander in the U.S. In contrast, the leaves and stems are called coriander, and dried seeds are called coriander seeds internationally.
- Yellow Onion – Combining roasted carrots with sautéed onions creates a delicious balance of irresistibly umami-forward flavor. Moreover, sautéed onions offer a soft yet slightly crisp textural contrast to the tender carrots.
- Apple Cider Vinegar – Balances the natural sweetness of the carrots with a tangy, slightly sweet flavor. If you need a substitute, freshly squeezed lemon or orange juice works, though the flavor of the finished dish will be slightly different.
- Fresh Parsley – Or cilantro to sprinkle over the roasted carrots and onions for a pop of color and vibrant, herbaceous flavor.
How to Make Roasted Carrots with Caramelized Onions
Here are the step-by-step instructions on how to make this recipe:
- Prepare for roasting: Preheat the oven to 400℉.
- Chop the carrots: Wash and peel the carrots, then cut each one into 2-inch-long pieces. From there, cut each piece into ½-inch wide sticks.
- Season the carrots: Place the carrot sticks in a baking dish, and toss them with olive oil, maple syrup, coriander, and salt. Spread the carrots over the baking dish in an even layer.
- Roast the carrots: Transfer the baking dish to the oven, and roast until the carrots are tender and start caramelizing (about 30 minutes), turning with a spatula after about 15 minutes. Cooking time might vary slightly depending on the size of the carrot sticks.
- Sauté the onions: Heat olive oil in a pan over medium-high heat, then add the sliced onion and sauté until soft and caramelized (8-10 minutes).
- Assemble and serve: Once the carrots are roasted, drizzle the apple cider vinegar over the top, add the caramelized onion, and toss to incorporate. Sprinkle with chopped parsley or cilantro, and enjoy!
Here are a few tips to help you make the best roasted carrots and onions:
- Be sure to spread the carrots on the baking sheet in a single layer, as crowding can lead to uneven cooking and steaming instead of roasting. If needed, use multiple baking sheets or roast in batches.
- To promote even browning and prevent sticking, don’t forget to toss the carrots halfway through the roasting process.
- Cooking times may vary depending on the size and thickness of the carrots, so be sure to check on them periodically as they roast.
Fortunately, coriander is a versatile herb that pairs quite well with other dried spices, such as cumin, dill, parsley, thyme, oregano, rosemary, paprika, and garlic powder.
Feel free to experiment with these seasonings to create coriander carrots with a well-balanced flavor.
You can also add a few fresh thyme sprigs to the carrots before roasting them.
If you love garlic, chop a few garlic cloves and saute them together with the onions.
Vegetable side dish – These caramelized onions and carrots are a great way to add a flavorful and aromatic side of vegetables to practically any meal.
Here are some main dish options that you might like:
- Yogurt Marinated Chicken Kebabs
- Meatballs without Breadcrumbs
- Pan-Fried Rainbow Trout
- Roasted Salmon with Vegetables
- Baked Rainbow Trout
Buddha bowl topping – This dish also serves as a tasty topping for grain or leafy green-based Buddha bowls, along with other roasted vegetables and protein sources like chicken, chickpeas, or tofu.
Mezze platter – Consider these coriander-spiced carrots and onions for your next Middle Eastern-inspired mezze platter alongside other small plates and finger foods, such as hummus, roasted eggplant dip, roasted eggplant salad, falafel, creamy baba ganoush, grilled halloumi, tabbouleh, pita, and so on.
Storing & Freezing
Storing: Leftover roasted carrots and onions are best kept in an airtight container in the refrigerator for 2-3 days. To reheat leftovers, bake at 375°F until the pieces firm back up and are heated through.
Freezing: The veggies will lose their crisp-tender texture during thawing, so I don’t recommend freezing leftovers.
Frequently Asked Questions
Here are a few related questions about roasting carrots and onions:
Can you roast carrots and onions together?
Yes, roasting the carrots and onions together is a suitable alternative to sauteing the onions in a separate skillet.
In this case, toss the sliced onions in olive oil and add them to the baking dish when the carrots are halfway through cooking.
Is it best to peel carrots before roasting them in the oven?
Carrot skins are edible but can be unpleasantly chewy and slightly bitter, especially in larger carrots. So peeling the carrots beforehand is best. I also recommend removing the stem end.
If you decide to leave the skin on, don’t forget to wash the carrots thoroughly before chopping.
Can I make this with baby carrots?
Yes! You can absolutely use baby carrots for this recipe. For the best results, I recommend cutting baby carrots in half lengthwise before roasting.
Can I use red onion for this recipe?
You can use red onion for this recipe. However, I find that yellow onion works better when paired with carrots.
More Roasted Vegetable Recipes
If you love roasted vegetables, here are a few other side-dishes you might like:
- Roasted Rutabaga
- Roasted Root Vegetables
- Roasted Mixed Vegetables
- Oven Roasted Cauliflower
- Roasted Asparagus with Balsamic
- 3 pounds carrots
- 2 Tbsp + 2 Tbsp olive oil
- 1 tsp ground coriander
- 1 Tbsp maple syrup
- salt to taste
- 1/2 Tbsp apple cider vinegar
- 1 large yellow onion, thinly sliced
- a handful of parsley or cilantro, chopped
- Preheat the oven to 400F.
- Wash and peel the carrots. Cut each carrot into 2 to 4 equal-sized pieces that are about 2 inches long. Then cut each piece into 2 to 4 sticks.
- Spread the carrots over a baking dish. Add 2 tablespoons of olive oil, coriander, maple syrup and season with salt. Toss to combine.
- Place in the oven and roast for about 30 minutes or until the carrots are tender and start to caramelize. Make sure to turn the carrots with a spatula after about 15 minutes.
- To prepare the onion, heat 2 tablespoons of olive oil in a pan over medium heat. Add the sliced onion and cook until the onion is caramelized for about 8 to 10 minutes.
- Once the carrots are done, sprinkle them with the apple cider vinegar. Add the caramelized onion and toss.
- Sprinkle with the chopped parsley or cilantro before serving.
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Nutrition InformationYield 4 portion Serving Size 1/4 of recipe
Amount Per Serving Calories 290Total Fat 14.5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12.5gCholesterol 0mgSodium 312.1mgCarbohydrates 39.9gFiber 10.5gSugar 20.8gProtein 3.7g
Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.