Oven-Roasted Young Carrots with Red Onion and Rosemary
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0
⏳ Time
15 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
Oven-Roasted Young Carrots with Red Onion and Rosemary
Ingredients
- Carrot - 24.7 oz
- Olive Oil - 2 tablespoons
- Spanish onions - 1 head
- Dried Rosemary - 1 tablespoon
- Coarse Salt - to taste
- Ground Dried Garlic - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Rinse the carrots well, dry them, and trim the greens, leaving small tails.
Step 2
Peel the onion and slice it into thin segments lengthwise.
Step 3
Preheat the oven to 392°F.
Step 4
In a large bowl, combine the carrots, onion, rosemary, and olive oil. Spread everything on a baking sheet lined with foil, flatten it out, and sprinkle with dried garlic, salt, and pepper.
Step 5
Roast for 30–40 minutes until tender and golden.
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