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Roasted Carrots and Onions

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PREP TIME
10 min
COOKING TIME
45 min
TOTAL TIME
55 min
SERVINGS
2 servings
Dinner
Roasted Carrots and Onions
Ingredients
  • 2 tablespoons olive oil
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1 pinch ground black pepper to taste
  • 1/2 (16 ounce) package baby carrots
  • 1/2 red onion, cut into wedges
  • 4 cloves garlic, peeled and smashed
Instructions
1
Preheat the oven to its highest temperature setting, which is 400 degrees Fahrenheit. Next, place a half-sized baking tray on the middle rack of the oven and cover it with a sheet of parchment paper.
2
To combine the ingredients, take a bowl and whisk together olive oil, apple cider vinegar, chopped parsley, fresh basil leaves, dried oregano, salt, and black pepper using a fork until well mixed. Add the sliced carrots to the bowl and gently toss them around to coat evenly.
3
Carefully arrange the prepared carrots on the parchment-lined baking tray, leaving space between each carrot for the onions and garlic to fit snugly. Place the sliced onions and minced garlic between the carrots, making sure they're not overlapping.
4
Any leftover oil should be drizzled over the onions to ensure even distribution. Once everything is in place, put the baking tray in the preheated oven and let it cook until the vegetables are tender and fully cooked, flipping them halfway through the cooking process to ensure even browning. This should take approximately 45 minutes in total.