Roasted Baby Carrots (photo)

Roasted Baby Carrots

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  • Prep: 5 minutes
  • Cook: 35 minutes

Ingredients

  • 1 1/2 lbs of 5 inch long baby carrots, carefully washed, patted dry, greens cropped to 1 inch above top of carrot
  • 1 medium red onion, peeled, cut lengthwise (root to top) into 8-12 wedges
  • 2 Tbsp olive oil
  • 1 Tbsp fresh chopped rosemary, or 1 teaspoon of dried rosemary
  • Garlic powder
  • Salt
  • Freshly ground black pepper

Method

1 Preheat oven to 400°F. Gently toss together the carrots, red onion, rosemary to coat with the olive oil. Lay out on a rimmed baking pan, lined with aluminum foil. Sprinkle with garlic powder, salt, and pepper.

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2 Roast for 30 to 40 minutes on middle rack or bottom rack, until well browned.

Serves 4.