Rainbow Carrots!

Hey everyone.  This year at Weiser Farms we have really beautiful rainbow carrots.  We have them in red, white, orange, yellow, and purple.  They not only look awesome but taste really good.  So this week's recipe for Thanksgiving is for carrots.  Carrots are a staple at Thanksgiving and this recipe lets them take center stage in this yummy side dish.  The recipe calls for Cippolini Onions, but if you can't find those you could always substitute it with a regular sweet onion.  

Roasted Rainbow Carrots and Cippolini Onions*

Ingredients

• 1 pound cippolini onions, ends trimmed and peeled, halve larger onions
• 2 pounds baby rainbow 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

Directions 

Preheat oven to 400 degrees F.

 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.

*copyright  Food Network