Preheat your oven to 400F Convection (or 425F non-convection). Line a large baking sheet with parchment paper.

Place the sliced onion on the baking sheet. Roast 15 minutes.

While the onion roasts, you can trim, slice, and steam your carrots.

Fill a small pot with 1/2 inch of water. Cover and bring to a boil.

Peel the carrots and trim off the ends. Slice the carrots into 1/4-inch thick coins. Cut on a diagonal bias...it just looks pretty.

Place the carrots in the pot with the boiling water. Steam for 4-5 minutes, enough to soften You should be able to easily pierce with a fork. Once the carrots are done steaming, drain immediately.

** You can also steam the carrots in the microwave. Simply place the sliced carrots in a microwave-safe bowl. Cover with a plate or microwave splatter shield and cook for 3 minutes.

Once the onions have roasted 15 minutes, add the steamed carrots, dill, parsley, salt, and pepper to the baking pan. Toss well to combine. Spread into a single layer.

Roast 20-25 minutes, tossing halfway through, until the onions are soft and the carrots turn golden around the edges.