Patrick Henderson 10 a.m., April 24
Roasted Baby Carrots
Submitted by OurScentedCottage
Are you ready to eat your carrots? Try this recipe! Roasting vegetables are my favorite way to eat them.
- 1-½ lb 5-inch long baby carrots, carefully washed, greens cropped to 1 inch above top of carrot
- 1 red onion, peeled, cut into 8 wedges
- ½ tbl olive oil
- 1 tbl fresh chopped rosemary (or 1 teaspoon of dried rosemary)
- Garlic powder
- salt and pepper
Preheat oven to 400°F. Gently toss together the carrots, red onion, rosemary to coat with the olive oil. Lay out on a rimmed baking pan. Sprinkle with garlic powder, salt, and pepper. Roast for 30 to 40 minutes on middle rack or bottom rack, until well browned. Serves 4.
Added Saturday, July 25, 2009