Sweet Roasted Roots
1 Bunch of Mixed Colored Carrots
1 Red Onion
Heat oven to 400 (I like a char on my veggies & therefore set the oven to 400 or high ester).
Chop as many carrots as you can fit on a baking sheet. They should be fairly uniform in size so that they cook evenly.
Chop ends off of red onion, then skin. Stand onion up on one end, then proceed to cut into a pie (about 4 cuts).
Place all veggies in a mixing bowl. Drizzle with grape seed oil. Top with thyme. Be liberal with both. Toss all ingredients together, then evenly layer on a baking sheet.
Cook for approximately 15-20 mins in middle rack, then check veggies for charring. Once they develop some natural caramelization, flip veggies over and cook for another 10 mins (approximately).
If veggies seem cooked, but not very charred, you can then place them in the actual broiler to charr for a few minutes. Stay closely and watch closely. The broiler charrs quickly.
Prep Time: 5 mins – Cook Time: Approx. 30-40 minutes (depends on size of veggies).
Serve with herb chicken, steak, over rice, with a salad…the options are endless. How about serving over some greens with goat cheese, a light dressing and pecans? Yum!!!