This morning I came across two beautiful things at the Farmer’s Market: deep purple sweet Maui onions and bright orange carrots. They didn’t immediately seem to go together but I knew right away that I wanted to roast the carrots so, at the last-minute I thought the onions would be a nice addition.
Here’s what you need:
1 bunch carrots, tops removed
1 large Maui onion, or other sweet onion
1 bulb spring garlic
1 tsp each of fresh thyme and rosemary
extra-virgin olive oil
salt and pepper
Clean and dry the carrots (peeling them isn’t always necessary and in this case I opted not to peel them). Slice the onion and the garlic. I used spring garlic so if you’re using regular garlic use about 1 teaspoon.
Create a foil packet and layer the onions, garlic, carrots and thyme and rosemary. Drizzle with a generous amount of oil and add salt and pepper to taste. Close the packet tightly and place in an aluminum pan. Put in the oven at 350 for approximately 20-25 minutes.
After the 20-25 minutes, open the packet and continue to roast for another 10-15 minutes, until you see the brown caramelized spots on the carrots.
Serve with tangy goat cheese.