Oven-Roasted Carrots
My seven children and 15 grandchildren really look forward to these oven-roasted carrots. As a cook at our local school, I serve two generations of my family, plus relatives and friends from all over our area.
Ingredients
- 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
Instructions
- 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.
Directions
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