Roasted Carrots and Onions by
Ingredients
Full share Veggie Box carrots, peeled and cut into 1-inch chunks
1 Veggie Box onion, peeled and cut into 1-inch chunks
1.5 tablespoons extra virgin olive oil
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon freshly ground pepperPreheat oven to 425 degrees F.
Instructions
Preheat oven to 425 degrees F.
Toss carrots and onions in a large bowl with oil, thyme, rosemary, salt and pepper. Spread on a large rimmed baking sheet. Roast, stirring once or twice until the carrots and onions are fork tender and browning in spots, 40 to 45 minutes. Serve hot.
Toss carrots and onions in a large bowl with oil, thyme, rosemary, salt and pepper. Spread on a large rimmed baking sheet. Roast, stirring once or twice until the carrots and onions are fork tender and browning in spots, 40 to 45 minutes. Serve hot.