Spiced Roasted Carrots and Onion

carrot avocado and feta with spring greens
Photo: Lennart Weibull
Prep Time:
10 mins
Total Time:
30 mins
4 to 6 Serves

After being tossed in a mixture of extra-virgin olive oil, honey, salt, and pepper, carrots and onions are roasted in a hot oven until they're slightly soft and caramelized. They shine in a salad like this Carrot, Avocado, and Feta with Spring Greens, or can be enjoyed as a simple side dish for roasted chicken.


  • ½ teaspoon ras el hanout

  • 1 teaspoon honey

  • 2 tablespoons extra-virgin olive oil

  • 1 pound large carrots (about 4 total), peeled

  • 1 small red onion (5 ounces)

  • Kosher salt and freshly ground pepper


  1. Preheat oven to 450°F. In a large bowl, whisk together ras el hanout, honey, and oil. Cut carrots in half lengthwise, then again crosswise. (If there are extra-thick pieces, halve them again lengthwise, so all are about the same size.) Cut onion in half through its root, then
    cut each half lengthwise into thirds, making sure to keep root intact. Toss carrots and onion with oil mixture; season with salt and pepper.

  2. Spread vegetables in an even layer on a rimmed baking sheet, cut-sides down. Roast, undisturbed, until cut sides are golden brown and vegetables are tender, 20 to 22 minutes. Let cool completely, then serve, or refrigerate in an airtight container up to 5 days. (Return to room temperature or gently rewarm before serving.)

Cook's Notes

If you don't have avocado or sunflower oil, substitute 1 tablespoon each of extra-virgin olive oil and vegetable oil for the dressing.

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