Oven Roasted Carrots 2 Recipe

  • 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
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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