Oven-Roasted Carrots and Onions recipe
All Recipes Side Dish Vegetables Onion
Ingredients
- 2 tablespoons olive oil 1 teaspoon white wine vinegar ½ teaspoon dried parsley ½ teaspoon dried basil ½ teaspoon dried oregano ¼ teaspoon salt 1 pinch ground black pepper to taste ½ (16 ounce) package baby carrots ½ red onion, cut into wedges 4 cloves garlic, peeled and smashed
Nutrition Info
- 182 caloriescarbohydrate: 14.5 gcholesterol: : -fat: 13.8 gfiber: 4.3 gprotein: 1.6 gsaturatedFat: 1.9 gservingSize: -sodium: 381.6 mgsugar: 6.6 gtransFat: : -unsaturatedFat: : -
Directions Oven-Roasted Carrots and Onions
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.
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.
Bake in the preheated oven until vegetables are soft and cooked through, turning after about 25 minutes, about 45 minutes total.