Oven-Roasted Carrots and Onions

5.0

(4)

4 Reviews

2 Photos

Roasting caramelizes the natural sugars in the carrots, onions, and garlic, resulting in deep flavors. Baby carrots vary in size, so check for doneness early.

Submitted by Bren

Updated on August 18, 2024

Prep Time:

10 mins

Cook Time:

45 mins

Total Time:

55 mins

Servings:

2

Yield:

2 servings

Jump to Nutrition Facts

Ingredients

2 tablespoons olive oil
1 teaspoon white wine vinegar
½ teaspoon dried parsley
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon salt
1 pinch ground black pepper to taste
½ (16 ounce) package baby carrots
½ red onion, cut into wedges
4 cloves garlic, crushed

Directions

Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.
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.
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.

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