Thyme-Roasted Carrots with Purple Maui Onion

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.

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