I made rotisserie chicken last night and paired it with roasted carrots, onions, and beets. Roasted vegetables have a sweet and earthy flavor that pairs perfectly with roasted chicken. It’s also an easy side to make, with minimal prep and no fuss cooking. My family loves roasted carrots in particular. They turn out so sweet you could almost confuse them with candy. So, let’s roast some vegetables.
- 8 medium sized carrots
- 1 brown onion
- 1 beet
- 1 tbsp olive oil
- 1 tsp salt
To Make Roasted Carrots, Onions, and Beets
Preheat oven to 375 degrees. Wash carrots and cut off carrot tops. I don’t peel them, but you can if you like. Slice one beet into ¼ inch thick moons. Peel and slice one onion into ¼ inch thick moons. Place the vegetables on the sheet pan and drizzle the olive oil all over and sprinkle the salt evenly. Flip the veggies once to coat both sides. Bake for 40 – 45 minutes flipping once around the 20-minute mark. Remove ithe sheet pan from the oven and EAT!
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