Oven-Roasted Carrots and Onions

Roasting caramelizes natural sugars in carrots, onions, and garlic, resulting in deep flavors. Baby carrots vary in size, so check for doneness early.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 182 Calories

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon white wine vinegar
• 1 pinch ground black pepper to taste
• 4 cloves garlic, peeled and smashed
• 0.25 teaspoon salt
• 0.5 teaspoon dried parsley
• 0.5 teaspoon dried basil
• 0.5 teaspoon dried oregano
• 0.5 (16 ounce) package baby carrots
• 0.5 red onion, cut into wedges

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.

Step 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.

Step 3

Bake in the preheated oven until vegetables are soft and cooked through, turning halfway through cooking time, about 45 minutes total.