Roasted carrots and red onions

Yield: 4 servings

• 1 pound carrots • 1 red onion • 2 tablespoons olive oil • Salt, preferably flaky

Directions:

1. Preheat oven to 375 degrees.

2. Peel carrots and cut into 2-inch pieces. If they are fatter than your middle finger, cut them in half lengthwise. If they are too thin, they will shrivel in the onion.

3. Peel the onion and cut into 6 pieces.

4. Scatter carrots and onions on a rimmed baking sheet. Pour oil over vegetables and turn to coat. Sprinkle liberally with salt.

5. Roast in center of oven until caramelized but not burned, about 35 to 40 minutes. Serve hot or cold.

Per serving: 117 calories; 7 g fat; 1 g saturated fat; no cholesterol; 1 g protein; 13 g carbohydrate; 7 g sugar; 4 g fiber; 118 mg sodium; 44 mg calcium

—Adapted from a recipe by Elaine Lemm, via thespruceeats.com