Samantha Evans
@evansdreamer
Herb-Infused Oven-Roasted Carrots and Onions
This delicious recipe features tender, caramelized baby carrots and red onions, infused with aromatic herbs and garlic. Perfect as a side dish for any meal, these oven-roasted vegetables are easy to prepare and bursting with flavor.
Details
- Cuisine:american
- Diet:vegetarian
- Difficulty:easy
- Estimated Cost:N/A
- Ingredients:10
- Views:5
Recipe Information
- Prep time15 min.
- Cook time45 min.
- Total time60 min.
- Servings2
Ingredients
- 2 tablespoons
- 1 teaspoon
- 1/2 teaspoon
- 1/2 teaspoon
- 1/2 teaspoon
- 1/4 teaspoon
- 1 pinch to taste
- 1/2 (16 ounce) package
- 1/2, cut into wedges
- 4 cloves, crushed
Cooking Instructions
Follow our step-by-step guide on how to make Herb-Infused Oven-Roasted Carrots and Onions.
Step 1
Begin by preheating your oven to a toasty 400°F (200°C) and prepare a half sheet pan by lining it with parchment paper for effortless cleanup.
Step 2
In a mixing bowl, combine olive oil, white wine vinegar, dried parsley, dried basil, dried oregano, salt, and black pepper, whisking until the ingredients meld into a fragrant herb blend.
Step 3
Toss the baby carrots in this mixture, ensuring they are thoroughly coated with the delightful flavors.
Step 4
Arrange the carrots on the prepared sheet pan, and intersperse onion wedges and crushed garlic cloves among them, drizzling any leftover herb mixture over the onions for an extra burst of taste.
Step 5
Slide the sheet pan into the preheated oven and let the vegetables roast for approximately 45 minutes, turning them halfway through to achieve that perfect tender and caramelized finish.
Step 6
Enjoy the aroma that fills your kitchen as these vibrant veggies transform into a delicious side dish!.