Name: Oven-Roasted Carrots and Onions
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Olive oil - 2 tablespoons; White wine vinegar - 1 teaspoon; Dried parsley - ½ teaspoon; Dried basil - ½ teaspoon; Dried oregano - ½ teaspoon; Salt - ¼ teaspoon; Ground black pepper to taste - 1 pinch; Baby carrots - ½ (16 ounce) package; Red onion, cut into wedges - ½; Garlic, peeled and smashed - 4 cloves

Ingredients for - Oven-Roasted Carrots and Onions

1. Olive oil 2 tablespoons

2. White wine vinegar 1 teaspoon

3. Dried parsley ½ teaspoon

4. Dried basil ½ teaspoon

5. Dried oregano ½ teaspoon

6. Salt ¼ teaspoon

7. Ground black pepper to taste 1 pinch

8. Baby carrots ½ (16 ounce) package

9. Red onion, cut into wedges ½

10. Garlic, peeled and smashed 4 cloves

How to cook deliciously - Oven-Roasted Carrots and Onions

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.

2 . Stage

Whisk oil, vinegar, parsley, basil, oregano, salt, and pepper together in a bowl with a fork. Add carrots and turn to coat. Pour carrots onto the prepared sheet pan and nestle onions and garlic between them. Drizzle any remaining oil over the onions using a spatula.

3 . Stage

Bake in the preheated oven until vegetables are soft and cooked through, turning after about 25 minutes, about 45 minutes total.