Oven-Roasted Carrots
These oven roasted carots are delisious and so easy. Total Time: 50 min
Prep time:
Cook time:
Serving size: 8
Calories per serving: 94
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 94
2 pounds baby carrots
4 small onions, quartered
6 garlic cloves, peeled
2 tablespoons olive oil
2 teaspoons white wine vinegar
1 to 2 teaspoons dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
Fresh thyme, optional
Directions:
Preheat oven to 450°. Place the carrots, onions and garlic in 2 greased 15x10x1-in. baking pans. Drizzle with oil and vinegar. Sprinkle with thyme, salt and pepper; gently toss to coat.
Cover and bake 20 minutes; stir. Bake, uncovered, 10 minutes; stir again. Bake until carrots are crisp-tender, about 10 minutes longer. If desired, sprinkle with thyme.
Source: tasteofhome.com
Cover and bake 20 minutes; stir. Bake, uncovered, 10 minutes; stir again. Bake until carrots are crisp-tender, about 10 minutes longer. If desired, sprinkle with thyme.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
