Roasted Baby Carrots
  • Servings: 4
  • 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
  1. 1 Preheat oven to 400°F. 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.
  2. 2 Roast for 30 to 40 minutes on middle rack or bottom rack, until well browned.
  3. Serves 4.
I was looking for something different for carrots & found this but can't remember where I got it to give credit.