Name: Roasted Baby Carrots
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 1/2 pounds of 5 inch long young carrots, rinsed and scrubbed clean, patted dry, carrot greens cut to 1 inch above top of carrot -; 1 medium red onion, halved lengthwise (root to top) then cut into 8-12 wedges (see How to Slice an Onion ) -; 2 tablespoons extra virgin olive oil -; 1 tablespoon chopped fresh rosemary -; 2 cloves garlic, peeled and crushed -; Kohser salt -; Freshly ground black pepper -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Baby Carrots

1. 1 1/2 pounds of 5 inch long young carrots, rinsed and scrubbed clean, patted dry, carrot greens cut to 1 inch above top of carrot -

2. 1 medium red onion, halved lengthwise (root to top) then cut into 8-12 wedges (see How to Slice an Onion ) -

3. 2 tablespoons extra virgin olive oil -

4. 1 tablespoon chopped fresh rosemary -

5. 2 cloves garlic, peeled and crushed -

6. Kohser salt -

7. Freshly ground black pepper -

How to cook deliciously - Roasted Baby Carrots

1. Stage

Preheat the oven to 400°F. Line a roasting pan with aluminum foil.

2. Stage

Arrange the vegetables on the pan, coat with olive oil, salt, and pepper: Place the carrots, red onion wedges, and crushed garlic cloves on the pan and sprinkle with chopped rosemary. Drizzle with olive oil and toss to combine so that the carrots and onions are lightly coated. Sprinkle with salt and pepper.

3. Stage

Roast Roast at 400°F for 30 to 40 minutes until well browned and caramelized around the edges. Remove from pan and place in a serving dish to serve.