Name: Roasted Baby Carrots (4 Servings)
Ingredients: One-and-a-half pounds of baby carrots; cleaned and dried; One red onion, medium; cut into 12 wedges; One tablespoon of freshly chopped rosemary; Two tablespoons olive oil, extra virgin; Two garlic cloves, peeled and crushed; Black pepper, freshly ground; Kosher salt

Roasted Baby Carrots (4 Servings)

Save Recipe

Print Recipe

Author: Bobby

Ingredients

Scale

One-and-a-half pounds of baby carrots; cleaned and dried
One red onion, medium; cut into 12 wedges
One tablespoon of freshly chopped rosemary
Two tablespoons olive oil, extra virgin
Two garlic cloves, peeled and crushed
Black pepper, freshly ground
Kosher salt

Cook Mode Prevent your screen from going dark

Instructions

Prep the oven to 400F, and while waiting, line a roasting pan with foil. Then, arrange the baby carrots in the lined pan with crushed garlic and onion wedges, and drizzle with oil.
Toss the pan contents so they combine, sprinkle with pepper and salt, and roast for 30 to 40 minutes. The baby carrots should be well browned, with caramelized edges by then.
Transfer the roasted baby carrots into a serving dish, and enjoy.

More tips can be watched here.

Find it online: https://blogchef.net/how-long-to-cook-baby-carrots/