OVEN-ROASTED CARROTS

Oven-Roasted Carrots image

My seven children and 15 grandchildren really look forward to carrots when they're prepared this flavorful way. As a cook at our local school, I served two generations of my brood, plus relatives and friends from all over our area.

Provided by Taste of Home

Time 50m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

2 pounds baby carrots
4 small onions, quartered
6 garlic cloves, peeled
2 tablespoons olive oil
2 teaspoons white wine vinegar
1 to 2 teaspoons dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Preheat oven to 450°. Place the carrots, onions and garlic in two greased 15x10x1-in. baking pans. Drizzle with oil and vinegar. Sprinkle with the thyme, salt and pepper; gently toss to coat., Cover and bake for 20 minutes; stir. Bake, uncovered, for 10 minutes; stir again. Bake until carrots are crisp-tender, 10 minutes longer.

Nutrition Facts : Calories 101 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 209mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein.