Tuesday, October 30, 2007

Roasted Baby Carrots

These are too yummy and just perfect for fall.

Note: "Baby Carrots" do not mean the little carrot nubs that I give to my kids for a snack. These are the baby carrots that are 5-6 inches long and most of the time still have the greens attached. I picked mine up at the farmer's market!

1 1/2 lbs of 5 inch long baby carrots, carefully washed,
greens cropped to 1 inch above top of carrot
1 red onion, peeled, cut into 8 wedges
2 Tbsp olive oil
1 Tbsp fresh chopped rosemary, or 1 teaspoon of dried rosemary
Garlic powder
Salt and pepper

1 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.

2 Roast for 30 to 40 minutes on middle rack or bottom rack, until well browned.

Serves 4.

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