Categories: Vegetables

Ingredients

• 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 Tbsp olive oil
• 1 Tbsp fresh chopped rosemary, or 1 teaspoon of dried rosemary
• Garlic powder
• Salt and pepper

Directions

1. Preheat oven to 400°F.

2. Gently toss together the carrots, red onion, rosemary to coat with the olive oil.

3. Lay out on a rimmed baking pan.

4. Sprinkle with garlic powder, salt, and pepper.

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

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