Roasted Baby Carrots

Name: Roasted Baby Carrots
Ingredients: 1 1/2 pounds of 5 inch long young carrots, rinsed and scrubbed clean, patted dry, carrot greens cut to 1 inch above top of carrot; 1 medium red onion, halved lengthwise (root to top) then cut into 8-12 wedges (see How to Slice an Onion); 2 tablespoons extra virgin olive oil; 1 tablespoon fresh chopped rosemary; 2 cloves garlic, peeled and crushed; Salt; Freshly ground black pepper

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1 1/2 pounds of 5 inch long young carrots, rinsed and scrubbed clean, patted dry, carrot greens cut to 1 inch above top of carrot1 medium red onion, halved lengthwise (root to top) then cut into 8-12 wedges (see How to Slice an Onion)2 tablespoons extra virgin olive oil1 tablespoon fresh chopped rosemary2 cloves garlic, peeled and crushedSaltFreshly ground black pepper

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Instructions

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Preheat oven to 400°F. Line a roasting pan with aluminum foil Arrange vegetables on pan, coat with olive oil, salt, pepper Place the carrots, red onion wedges, and crushed garlic cloves on the pan and sprinkle with chopped rosemary. Drizzle with olive oil and toss to combine so that the carrots and onions are lightly coated. Sprinkle with salt and pepper. Elise Bauer Roast Roast at 400°F for 30 to 40 minutes until well browned and caramelized around the edges. Remove from pan and place in a serving dish to serve. Elise Bauer

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