Roasted Baby Carrots

1 ½ 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

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

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🍽️Side Dish

Cuisine🇺🇸American

Occasions🍗Barbecue📆Everyday🎉Holiday

Season🌸Spring

DifficultyEasy ⏰ 30m