Roasted Carrots and Onions

Name: Roasted Carrots and Onions
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 servings
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

Total Time Prep: 10 min. Bake: 40 min.

Yield 8 servings

Contest Winner

Test Kitchen Approved

Season roasted carrots and onions with thyme, pepper and a splash of vinegar for a lovely, balanced vegetable side dish.

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

Directions

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.

Nutrition Facts

3/4 cup: 88 calories, 3g fat (0 saturated fat), 0 cholesterol, 229mg sodium, 15g carbohydrate (7g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

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. —Marlene Schott, Devine, Texas

Recipe Creator