Baked young carrots with red onion and rosemary

4 servings

15 minutes

Roasted young carrots with red onion and rosemary is an exquisite dish of European cuisine that combines simplicity of ingredients with depth of flavor. Young carrots, tender and sweet, acquire a caramelized texture when roasted, while red onion adds softness and subtle spice. The aroma of fresh rosemary enhances the taste, creating a warm, homey atmosphere. Light olive oil makes the vegetables tender, while garlic and spices add richness and appeal. This dish is perfect as a light side or complement to meat and fish. Its simplicity makes it accessible, while the harmony of ingredients makes it a favorite treat at family dinners and festive gatherings.

Energy value per serving

• Calories: 166.7
• Proteins: 2.8g
• Fats: 10.5g
• Carbohydrates: 16.4g

Ingredients

• Young carrots: 700 g
• Olive oil: 2 tbsp
• Red onion: 1 head
• Freshly chopped rosemary: 1 tbsp
• Coarse salt: to taste
• Ground dried garlic: to taste
• Freshly ground black pepper: to taste

Cooking steps

1. Wash the carrots well, dry them, and cut off the greens, leaving small tails.

   Required ingredients:

   • Young carrots: 700 g

2. Peel the onion and slice it lengthwise into thin segments.

   Required ingredients:

   • Red onion: 1 head

3. Preheat the oven to 200 degrees.

4. In a large bowl, mix carrots, onions, rosemary, and olive oil. Spread everything on a foil-lined baking sheet, flatten it out, and sprinkle with dried garlic, salt, and pepper.

   Required ingredients:

   • Young carrots: 700 g
   • Red onion: 1 head
   • Freshly chopped rosemary: 1 tablespoon
   • Olive oil: 2 tablespoons
   • Ground dried garlic:  to taste
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste

5. Bake for 30–40 minutes until soft and golden.