| | Directions | | Place carrots, onions and garlic in two greased 15x10x1" baking pans. Drizzle with oil and vinegar. Sprinkle with thyme, salt and pepper; gently toss to coat. Cover and bake at 450° for 20 minutes; stir. Bake uncovered for 10 minutes longer or until carrots are crisp-tender. Yield: 8 servings. |
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| Ingredients | | - |  | 2 pounds Baby Carrots |
| - | | 4 onions, quartered (small) |
| - | | 6 garlic, peeled |
| - | | 2 tablespoons olive or vegetable oil |
| - | | 2 teaspoons cider vinegar or white wine vinegar |
| - | | 1 teaspoon dried thyme |
| - | | 1/2 teaspoon Salt |
| - | | 1/8 teaspoon pepper |
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