Oven-Roasted Carrots and Onions
Description
Roasting caramelizes natural sugars in carrots, onions, and garlic, resulting in deep flavors. Baby carrots vary in size, so check for doneness early.
Ingredients
•
2 tablespoons olive oil
•
1 teaspoon white wine vinegar
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1/2 teaspoon dried parsley
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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1/4 teaspoon salt
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1 pinch ground black pepper to taste
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1/2 (16 ounce) package baby carrots
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1/2 red onion, cut into wedges
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4 cloves garlic, peeled and smashed
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.
2
Whisk oil, vinegar, parsley, basil, oregano, salt, and pepper together in a bowl with a fork. Add carrots and turn to coat. Put carrots on the prepared sheet pan and nestle onions and garlic between them. Drizzle any remaining oil over the onions.
3
Bake in the preheated oven until vegetables are soft and cooked through, turning halfway through cooking time, about 45 minutes total.