Oven-Roasted Carrots and Onions

Name: Oven-Roasted Carrots and Onions
Total time: 45 min
Yield: 2 Servings
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; 🧄 4 cloves garlic, crushed

Cost $5, save $10

Source: Recommended by CookPal

45 Min
2 Servings
$5

Oven-Roasted Carrots and Onions

Cost $5, save $10

Source: Recommended by CookPal

45 Min
2 Servings
$5

INGREDIENTS

Dressing / Seasoning
- 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
Vegetables
- 🥕 ½ (16 ounce) package baby carrots
- 🧄 4 cloves garlic, crushed

STEPS

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

Whisk olive 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.

NUTRIENTS

Per 1 serving

🔥

182

Calories

2
Protein
15
Carbs
14
Fats

💡 Carrots may vary in size, so begin checking for doneness early to prevent overcooking.Serving suggestion: Pair with a protein-dense main dish like grilled chicken or fish.Prepare a larger batch for meal prep and reheat throughout the week.