Roasted Baby Carrots
Baby carrots roast with red onion, garlic, and rosemary for a simple savory side with browned edges and sweet depth.
Prep 10 min · Cook 35 min · Total 45 min · Makes 4 servings
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 then cut into 8-12 wedges
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh chopped rosemary
- 2 cloves garlic, peeled and crushed
- Salt
- Freshly ground black pepper
Directions
- Heat your oven to 400 degrees F, then cover a roasting pan with aluminum foil.
- Scatter the carrots, red onion wedges, and crushed garlic cloves across the pan, and add the chopped rosemary over top. Pour on the olive oil and give everything a good toss, just until the carrots and onions have a light coating. Season with salt and pepper.
- Slide the pan into the oven and roast at 400 degrees F for 30 to 40 minutes, until the vegetables are deeply browned and the edges have gone sweet and caramelized. Transfer everything from the pan to a serving dish and bring it to the table.