Roasted Carrots and Cippolini Onions

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

1. Preheat oven to 400 degrees F.
2. On a sheet tray, toss onions and carrots with oil, butter, wine, and stock.
3. Season with salt and pepper.
4. Roast until golden and caramelized, about 25 to 30 minutes.
5. Toss in a shallow serving bowl and garnish with parsley.

cippolini onions, baby carrots, canola oil, butter, white wine, chicken stock, salt, fresh italian parsley

Taken from www.foodnetwork.com/recipes/guy-fieri/roasted-carrots-and-cippolini-onions-recipe.html (may not work)