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Oven-Roasted Carrots and Onions

5

55 min

Oven-Roasted Carrots and Onions

Oven-Roasted Carrots and Onions Photo 1

Time

55 min

Serving

2 persons

Calories

182

Rating

5.00★ (4)

Cuisine

Author: Victoria Buriak
The dry heat of the oven caramelizes the natural sugars in vegetables, which brings about an amazing depth of flavor. Baby carrots vary in size depending on time of year and where they are grown, so check for doneness after 30 to 40 minutes.

Ingredients

  • olive oil: 2 Tbsp
  • white wine vinegar: 1 tsp
  • parsley: 0.5 tsp (dried)
  • basil: 0.5 tsp (dried)
  • oregano: 0.5 tsp (dried)
  • salt: 0.25 tsp
  • pinch ground black pepper: 1 piece (to taste)
  • baby carrots: 0.5 pack (16 ounce pack)
  • red onion: 0.5 piece (cut into wedges)
  • garlic, peeled and smashed: 4 clove

Metric Conversion

Stages of cooking

Oven-Roasted Carrots and Onions Photo 21
Oven-Roasted Carrots and Onions Photo 32
Oven-Roasted Carrots and Onions Photo 43
  1. Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.
    Oven-Roasted Carrots and Onions Photo 2
  2. Whisk oil, vinegar, parsley, basil, oregano, salt, and pepper together in a bowl with a fork. Add carrots and turn to coat. Pour carrots onto the prepared sheet pan and nestle onions and garlic between them. Drizzle any remaining oil over the onions using a spatula.
    Oven-Roasted Carrots and Onions Photo 3
  3. Bake in the preheated oven until vegetables are soft and cooked through, turning after about 25 minutes, about 45 minutes total.
    Oven-Roasted Carrots and Onions Photo 4

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