Roasted Baby Carrots
Ingredients
- 1 1/2 lbs of 5 inch long baby carrots rinsed, scrubbed clean, patted dry, carrot greens cut to 1 inch above top of carrot
- 1 medium red onion halved lengthwise, then cut into 8-12 wedges
- 2 Tbsp olive oil
- 1 Tbsp fresh chopped rosemary
- 2-3 cloves garlic peeled and crushed
- salt
- Freshly ground black pepper
- honey
Servings: Servings
Instructions
- Preheat oven to 400°F. Line a roasting pan with aluminum foil.
- 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.
- Roast at 400°F for 30 to 40 minutes until well browned and caramelized around the edges. Drizzle with a little honey during the last 10 minutes. Remove from pan and serve.
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