Roasted Baby Carrots Recipe

Ingredients (serves 4):

• ±750g of ±125mm long baby carrots, carefully washed, patted dry, greens cropped to 1 inch above top of carrot
• 1 medium red onion, peeled, cut lengthwise (root to top) into 8-12 wedges
• 2 Tbsp olive oil
• 1 Tbsp fresh chopped rosemary, or 1 teaspoon of dried rosemary
• Garlic powder
• Salt
• Freshly ground black pepper 

Method:

1. Preheat oven to 200°C.
2. Gently toss together the carrots, red onion, rosemary to coat with the olive oil. Lay out on a rimmed baking pan, lined with aluminium foil.
3. Sprinkle with garlic powder, salt, and pepper.
4. Roast for 30 to 40 minutes on middle rack or bottom rack, until well browned.