Name: Roasted Baby Carrots
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1
Cuisine: american
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

Roasted Baby Carrots

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Prep Time:
10 minutes

Cook Time:
40 minutes

Total Time:
50 minutes

Effortlessly roast tender baby carrots with red onions and fragrant rosemary for a delicious side dish ready in just 35 minutes.

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

Instructions:

Preheat the oven to 400°F and line a roasting pan with aluminum foil.
Place the carrots, red onion wedges, and crushed garlic cloves on the pan, sprinkle with chopped rosemary, then drizzle with olive oil. Toss to combine until everything is lightly coated, and season with salt and pepper.
Roast the Roast at 400°F for 30 to 40 minutes until beautifully browned and caramelized. Transfer to a serving dish before serving.

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