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.
1
Wash the carrots well, dry them, and cut off the greens, leaving small tails.
- Baby carrots: 700 g
2
Peel the onion and slice it lengthwise into thin segments.
- 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.
- Baby carrots: 700 g
- Red onion: 1 head
- Chopped fresh rosemary: 1 tablespoon
- Olive oil: 2 tablespoons
- Garlic powder: to taste
- Coarse salt: to taste
- Freshly ground black pepper: to taste
5
Bake for 30–40 minutes until soft and golden.
