Roasted garlic and rosemary baby carrots
This savory side dish can double as a nutritious afternoon snack.
Roasting vegetables brings out the natural sweetness in carrots, not to mention the intensity of flavor of the garlic and onion. That sweet-savory mix makes this one of my new go-to vegetable dishes. A good half of the dish gets eaten right off the tray – it’s best eaten hot and fresh, but it’ll still be delicious a few hours later or the next day!
- 2 pounds baby carrots
- 2-3 tablespoon olive oil
- 5-6 cloves garlic, peeled
- 2 onions, cut into chunks
- 2 tablespoons fresh or 1/2 tablespoon dried rosemary
- 1 teaspoon black pepper
- 1 teaspoon sea salt
Preheat oven to 375°. Line a large baking sheet with parchment paper.
In a large bowl, toss carrots with olive oil, garlic and seasonings.
Slice onions in half rings, and add to bowl. Toss to coat all ingredients.
Spread out onto baking sheet. Bake for 1 hour, or until carrots can be easily pierced with a fork.
Related Topics: Vegetarian