Roasted Carrots and Cippolini Onions

By oscar

Ingredients

• 1 lb Cippolini onions
• 2 lbs baby carrots
• 2 Tbls canola oil
• 1 Tbls butter melted
• 1/4 cup white wine
• 1/4 cup chicken stock
• Salt and pepper
• 2 Tbls Chopped parsley

Preparation

Step 1

Preheat oven to 400 degrees.
1) Peal and trim the ends of the onions.
2) Toss carrots and onions with oil, butter, wine and stock.
3) Place on a sheet tray and season with salt and pepper.
4) Roast until golden andcaramelized, about 25 to 30 minutes.
5) Toss in shallow serving bowl; garnish with parsley.