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carrots, red onions on white platter

Roasted Carrots and Onions

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  • Author: Deb
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American


Roasted Carrots and onions are baked with a garlic and herb marinade.  It is so tangy and zesty that it changes simple vegetables to a special side dish for any meal.


Units Scale
  • 7-8 large carrots, peeled. Slice the larger carrots lengthwise. Leave the smaller carrots whole. *
  • 1 large red onion peeled cut into 8 wedges
  • 2 tablespoons olive oil
  • 2 teaspoons chopped fresh thyme (about 2-3 sprigs)**
  • 1 teaspoons chopped fresh rosemary (about 2 sprigs)**
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1/4 cup lemon juice
  • 1 tablespoon white or rice wine vinegar
  • salt and pepper to taste


  1. Preheat oven to 425°F.
  2. Combine the herb marinade, stirring well.
  3. In a large bowl, place carrots and onions and pour marinade over and stir to make sure all vegetables are coated with marinade.
  4. Line a large baking sheet with parchment paper and place vegetables on pan. **
  5. Roast for 20 minutes, stir vegetables and brush with more marinade. Continue roasting until the carrots are soft enough for a fork easily pierce through.  


* You can purchase regular carrots or the rainbow version.  Both are delicious in this recipe.  The rainbow carrots tend to be smaller so you may need a few more for serving.

**Substitute 1/2 teaspoon of thyme and/or rosemary for the fresh herbs.

***If you prefer your vegetables more browned and caramelized, don't line the baking sheet with anything. Just put vegetables directly on the pan and roast.