Roasted Baby Carrots

Elise Bauer

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Young carrots roasted with red onion wedges, garlic, and rosemary until caramelized and browned at the edges.

Prep 10m

Cook 40m

Total 50m

Ingredients7

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)
1 tablespoon chopped fresh rosemary
2 cloves garlic, peeled and crushed
2 tablespoons extra virgin olive oil
Kohser salt
Freshly ground black pepper

Directions3 Start Cooking

Line a roasting pan with aluminum foil.
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 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.

Nutrition per serving

Nutrition unavailable — not all ingredients are resolved.

Not evaluated: Vegan, Vegetarian, Gluten-free, Dairy-free, Lactose-free, Egg-free, Peanut-free, Tree nut-free, Soy-free, Fish-free, Shellfish-free, Nightshade-free