Oven-Roasted Young Carrots with Red Onion and Rosemary
Appetizers • European
Description
Oven-Roasted Young Carrots with Red Onion and Rosemary
Ingredients
- Carrot 25 oz
- Olive Oil 2 tablespoons
- Spanish onions 1 head
- Dried Rosemary 1 tablespoon
- Coarse Salt to taste
- Ground Dried Garlic to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Rinse the carrots well, dry them, and trim the greens, leaving small tails.
Step 2
Peel the onion and slice it into thin segments lengthwise.
Step 3
Preheat the oven to 390°F.
Step 4
In a large bowl, combine the carrots, onion, rosemary, and olive oil. Spread everything on a baking sheet lined with foil, flatten it out, and sprinkle with dried garlic, salt, and pepper.
Step 5
Roast for 30–40 minutes until tender and golden.
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