Oven Roasted Carrots

By dawn716

Ingredients

• 2 POUNDS BABY CARROTS
• 4 SMALL ONIONS, QUARTERED
• 6 CLOVES GARLIC
• 2 T OLIVE OIL
• 2 t WHITE WINE VINEGAR
• 1-2 t DRIED THYME
• 1/2 t SALT
• 1/8 /t PEPPER

Preparation

Step 1

PLACE CARROTS , ONION AND GARLIC IN 2 GREASED 9X13 PANS DRIZZLE WITH OIL AND VINEGAR. SPRINKLE WITH THYME, SALT AND PEPPER, GENTLY TOSS TO COAT.
COVER AND BAKE AT 450* FOR 20 MINUTES, STIR. BAKE, UNCOVERED FOR 10 MINUTES, STIR AGAIN, BAKE 10 MINUTES LONGER OR UNTIL CARROTS ARE CRISP TENDER.