Description

Roasted Carrots and onions are baked with a garlic and herb marinade. It is so tangy and zesty that it changes simple vegetables to a special side dish for any meal.

Ingredients

Units Scale

7-8 large carrots, peeled. Slice the larger carrots lengthwise. Leave the smaller carrots whole. *
1 large red onion peeled cut into 8 wedges
2 tablespoons olive oil
2 teaspoons chopped fresh thyme (about 2-3 sprigs)**
1 teaspoons chopped fresh rosemary (about 2 sprigs)**
1 teaspoon Italian seasoning
1/2 teaspoon ground ginger
1 teaspoon garlic powder
1/4 cup lemon juice
1 tablespoon white or rice wine vinegar
salt and pepper to taste

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Instructions

Preheat oven to 425°F.
Combine the herb marinade, stirring well.
In a large bowl, place carrots and onions and pour marinade over and stir to make sure all vegetables are coated with marinade.
Line a large baking sheet with parchment paper and place vegetables on pan. **
Roast for 20 minutes, stir vegetables and brush with more marinade. Continue roasting until the carrots are soft enough for a fork easily pierce through.

Notes

* You can purchase regular carrots or the rainbow version. Both are delicious in this recipe. The rainbow carrots tend to be smaller so you may need a few more for serving.

**Substitute 1/2 teaspoon of thyme and/or rosemary for the fresh herbs.

***If you prefer your vegetables more browned and caramelized, don't line the baking sheet with anything. Just put vegetables directly on the pan and roast.