Oven-Roasted Carrots

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Difficulty: Easy - for beginners
Serves: 8 servings

Preparation time:
Cooking time:

Ingredients

•2 pounds baby carrots
•4 small onions, quartered
•6 garlic cloves, peeled
•2 tablespoons olive oil
•2 teaspoons white wine vinegar
•1 to 2 teaspoons dried thyme
•1/2 teaspoon salt
•1/8 teaspoon pepper

Method

•Place the carrots, onions and garlic in two greased 15-in. x 10-in. x 1-in. baking pans. Drizzle with oil and vinegar. Sprinkle with the thyme, salt and pepper; gently toss to coat.
• Cover and bake at 450° for 20 minutes; stir. Bake, uncovered, for 10 minutes; stir again. Bake 10 minutes longer or until carrots are crisp-tender. Yield: 8 servings.

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