Roasted Baby Carrots Recipe
Our vegetable garden is the gift that keeps on giving, and it's currently gifting us with carrots. Lots and lots of carrots. I love steamed vegetables as much as the next person, which is to say that they're pretty boring. You can make healthy meals that have flavour, without sacrificing the 'good for you' factor.
Here's how we've been loving our carrots lately: Tossed with red onions (also from the garden) and roasted. Thanks be to September for temperatures cool enough to be able to turn on the oven again!
1 1/2 lbs of 5 inch long garden carrots, washed, patted dry, with greens cropped.
1 medium red onion, peeled and cut into lengthwise wedges.
2 Tbsp olive oil
1 Tbsp fresh chopped rosemary (also from our garden!), or 1 tsp dried rosemary
Minced garlic (or garlic powder if it's what you prefer)
Ground black pepper
Preheat oven to 400F. Toss together the carrots, red onion, and olive oil. Lay out on a cookie sheet lined with aluminum foil. Sprinkle with rosemary, garlic powder, salt, and pepper.
Roast for 35-40 minutes on the middle or bottom rack, until browned and you can puncture easily with a fork.