Ingredients
2
2 servings
- •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
- •½ red onion, cut into wedges
- •4 cloves garlic, peeled and smashed
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.
- 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.
- Bake in the preheated oven until vegetables are soft and cooked through, turning after about 25 minutes, about 45 minutes total.
Nutritional Facts
Per 2 servings
- Calories: 182
- Carbohydrate: 15g
- Fat: 14g
- Fiber: 4g
- Protein: 2g
- Sugar: 7g
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