Oven-Roasted Carrots and Onions

The dry heat of the oven caramelizes the natural sugars in vegetables, which brings about an amazing depth of flavor. Baby carrots vary in size depending on time of year and where they are grown, so check for doneness after 30 to 40 minutes.

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

Ingredients

• ¼ teaspoon salt
• 2 tablespoons olive oil
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon dried parsley
• 1 teaspoon white wine vinegar
• 1 pinch ground black pepper to taste
• 4 cloves garlic, peeled and smashed
• ½ (16 ounce) package baby carrots
• ½ 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. Pour carrots onto the prepared sheet pan and nestle onions and garlic between them. Drizzle any remaining oil over the onions using a spatula.

Step 3

Bake in the preheated oven until vegetables are soft and cooked through, turning after about 25 minutes, about 45 minutes total.