Roasted Balsamic Red Carrots and Onions

Photo by Michael Piazza / Styled by Catrine Kelty

Colorful carrots—red, yellow, orange, even purple—bring both flavor and visual brightness to the table. This easy side dish is a celebration of fall’s vibrant roots, finished with a splash of balsamic and a pop of pomegranate.

Servs 4

1 bunch red or tri-colored carrots, cut lengthwise
1 red onion, sliced
2 tablespoons olive oil
3 tablespoons balsamic vinegar (2 for roasting, 1 to finish)
2 tablespoons parsley, minced
pomegranate seeds, for garnish (optional)
salt and pepper to taste

Preheat oven to 425°F. On a baking sheet, toss carrots and onions with oil and 2 tablespoons vinegar. Roast 30–35 minutes, tossing halfway through, until carrots are tender and onions begin to caramelize.

Drizzle with remaining vinegar and garnish with parsley and pomegranate seeds, if using. Season with salt and pepper.

This recipe appeared in the Fall 2025 issue as part of a larger story, Harvest Season: Cooking From Abundance.