Roasted Carrots and Cippolini Onions Recipe | Food Network UK
This mouth-watering recipe is ready in just 30 minutes and the ingredients detailed below can serve up to 4 people.
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Cooking tools:
- Oven
- Baking sheet
- Serving bowl
Ingredients
- 500g cippolini onions, ends trimmed, peeled, halve larger onions
- 1kg baby carrots
- 2 tbsp rapeseed oil
- 14g butter, melted
- 60ml white wine
- 60ml chicken stock
- Salt
- Coarsely ground black pepper
- 2 tbsp chopped fresh Italian parsley leaves
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