Ingredients1 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
Salt and pepper
- 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.
- Roast for 30 to 40 minutes on middle rack or bottom rack, until well browned.