The dry heat of the oven caramelizes the natural sugars in vegetables, which brings about an amazing depth of flavor. Baby carrots vary in size depending on time of year and where they are grown, so check for doneness after 30 to 40 minutes.
Ingredients
- olive oil: 2 Tbsp
- white wine vinegar: 1 tsp
- parsley: 0.5 tsp (dried)
- basil: 0.5 tsp (dried)
- oregano: 0.5 tsp (dried)
- salt: 0.25 tsp
- pinch ground black pepper: 1 piece (to taste)
- baby carrots: 0.5 pack (16 ounce pack)
- red onion: 0.5 piece (cut into wedges)
- garlic, peeled and smashed: 4 clove
Metric Conversion
Stages of cooking
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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. Pour carrots onto the prepared sheet pan and nestle onions and garlic between them. Drizzle any remaining oil over the onions using a spatula.
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Bake in the preheated oven until vegetables are soft and cooked through, turning after about 25 minutes, about 45 minutes total.
