Baked Onion and Carrots
Fragrant, appetizing, and healthy side dish for any meal! Baked onion and carrots will add variety to your menu—they can be served as a side or a warm appetizer. The vegetables bake until soft, absorbing the flavors of spices and each other.
Updated : 16 June, 2025
Easy
About 20 min.
Ingredients
2
Onion
2
Carrot
2 tablespoon
Vegetable oil
to taste
Dry spices
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Choose medium-sized onions so they cook evenly. Use sweet carrots, as they will enhance the flavor when combined with onions and spices. Any vegetable oil will work—sunflower or olive oil—but use refined, odorless oil. You can use any spices; I chose pepper and oregano. Thyme and Herbes de Provence are also great options. Preheat the oven to 180°C (355°F).
Step 2
Wash and peel the carrots. Cut them into long, thin pieces. Try to keep the slices uniform in length and thickness for even baking.
Step 3
Peel the onions and cut them into wedges—first, slice the onion in half, then cut each half into four or more sections, depending on its size.
Step 4
Take any baking dish or tray. Line it with foil to prevent burning and make cleanup easier. Spread the chopped vegetables on the foil. Salt to taste, add spices, and drizzle with vegetable oil. Mix onions and carrots with your hands to ensure they are well-coated in oil.
Step 5
Bake the onion and carrots in a preheated oven at 180°C (355°F) for 45-60 minutes. The exact time depends on your oven and the size of the vegetables. The carrots should be tender. Stir the vegetables a couple of times while baking.
Step 6
Serve baked onion and carrots hot, either as a standalone dish or a side. Enjoy your meal!