Roasted Baby Carrots

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Roasted Baby Carrots

 

1 1/2 lbs of 5 inch long baby carrots, carefully washed, greens cropped to 1

inch above top of carrot

1 red onion, peeled, cut into 8 wedges

2 tbsps. olive oil

1 tbsp. fresh chopped rosemary, or 1 teaspoon of dried rosemary

garlic powder

salt and pepper

 

Preheat oven to 400 degrees. Gently toss together the carrots, red onion,

rosemary to coat with the olive oil. Lay out on a rimmed baking pan. Sprinkle

with garlic powder, salt, and pepper.

Roast for 30 to 40 minutes on middle rack or bottom rack, until well browned.

Serves 4.