![](https://cdn.statically.io/img/www.allrecipes.com/thmb/pTm6N-Qyzx9XdKmhukCGYj_aKU0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8384895-0f2894f84f4d44dfab18a2cd7ec51fe3.jpg)
Ingredients
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2 tablespoons olive oil
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1 teaspoon white wine vinegar
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½ teaspoon dried parsley
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½ teaspoon dried basil
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½ teaspoon dried oregano
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¼ teaspoon salt
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1 pinch ground black pepper to taste
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½ (16 ounce) package baby carrots
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½ red onion, cut into wedges
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4 cloves garlic, crushed
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.
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Whisk oil, vinegar, parsley, basil, oregano, salt, and pepper together in a bowl with a fork. Add carrots and turn to coat. Put carrots on the prepared sheet pan and nestle onions and garlic between them. Drizzle any remaining oil over the onions.
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Bake in the preheated oven until vegetables are soft and cooked through, turning halfway through cooking time, about 45 minutes total.
Nutrition Facts (per serving)
182 | Calories |
14g | Fat |
15g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 182 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 2g | 10% |
Sodium 382mg | 17% |
Total Carbohydrate 15g | 5% |
Dietary Fiber 4g | 15% |
Total Sugars 7g | |
Protein 2g | 3% |
Vitamin C 7mg | 8% |
Calcium 69mg | 5% |
Iron 2mg | 10% |
Potassium 355mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.