Ingredients

• 1 pound cippolini onions, ends trimmed and peeled, halve larger onions
• 2 pounds baby carrots
• 2 tablespoons canola oil
• 1 tablespoon butter, melted
• 1/4 cup white wine
• 1/4 cup chicken stock
• Salt and coarsely ground black pepper
• 2 tablespoons chopped fresh Italian parsley leaves

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Instructions

1. Preheat oven to 400 degrees F.
2. On a sheet tray, toss onions and carrots with oil, butter, wine, and stock. Season with salt and pepper. Roast until golden and caramelized, about 25 to 30 minutes. Toss in a shallow serving bowl and garnish with parsley.