Ever heard of Updoc? What's Updoc? Nothing...what's up with you? *waits while you finish groaning at my joke* Ok, it isn't actually my joke. I heard it somewhere and it popped into my head when I started thinking about carrots. Before the DVD age, I remember we had VHS cassettes containing dozens of Bugs Bunny cartoons at home, yet the only two things I remember are Elmer Fudd singing "we're gonna have woast wabbit" and Bugs always taking a wrong turn at Albuquerque. It was years after that I learned that Albuquerque is a real place in New Mexico. Oh cartoons. Teaching me geography and how to cook meat.
I sort of think that carrots can get a bad rap. They often get thrown into chowmein or fried rice, grated into salad, or make up part of a vegetable medley, but are rarely left to shine on their own. It happens with onions too - they're the base of most dishes and I often forget how wonderful they are on their own. That's why I like this dish - these other ingredients are given a chance to shine. Yes, I'm an equal opportunity chef.
It is also ridiculously easy to prepare this dish and makes a quick side for those times when you want eat more vegetables and just cannot eat salad again. Or for those times when it's Sunday night and you're ready to pack lunch for Monday and realize that you somehow forgot to cook. I hear it happens...
1 large Onion, sliced thinly into rings
2 medium Carrots, sliced at an angle (diagonally) into 1/4-1/2 inch coins
1 1/2 tbsp Olive Oil
2 1/2 tbsp Honey
2 tsp Mustard
1/4 tsp Black Pepper
1/4 tsp Red Pepper Flakes
1/8 tsp Salt
1/4 tsp Geera (optional)
Preheat oven to 375 degrees. Whisk all ingredients (except for carrots & onions) in a bowl until well combined. Lay a sheet of foil on a large baking sheet and spray lightly with cooking spray. Place carrots and onions on sheet and pour mixture over it. Stir well to coat evenly. Sprinkle with additional black pepper based on preference.
Roast in oven for 20 minutes, stirring at the 15 minute mark. Remove from oven and enjoy!