Saturday, November 20, 2010

Roasted Baby Carrots

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


  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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