Chipotle and Honey Roasted Carrots and Onions

I am not a lover of root veggies.  Parsnips have made no loving impact on me.  But you can only eat carrots with ranch so many times before you are bored.  This is a recipe that shakes that up, but also turns not root veggie lovers into believers.  It is the perfect level of spicy, sweet, and charred.  It is really easy but enhances a simple meal 10 fold!


  • 3 large carrots
  • 1 onion
  • 1 tablespoon honey (or agave)
  • pepper
  • 1/2 teaspoon Chipotle powder/ seasoning (if it is seasoning be careful if it also contains salt to not over salt!)
  • 1 tablespoon oil

How to:

  1. Slice the carrots into fourths the long way, then in half the short way.
  2. Quarter the onion
  3. In a large bowl mix the onions, carrots, with the spices, oil and honey.  So everything gets nice and coated.
  4. Lay evenly and flat on a baking sheet. Sprinkle generously with sauce.
  5. Roast at 400 for 45 minutes or until everything is golden and tender.
  6. These are great, and so perfect for Fall!

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