| | Directions | | Preheat oven to 400°. Gently toss together the carrots, red onion, rosemary to coat with the olive oil. Lay out on a rimmed baking pan. Sprinkle with garlic powder, salt, and pepper. Roast for 30 to 40 minutes on middle rack or bottom rack, until well browned. |
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| Ingredients | | - |  | 1 1/2 pounds 5 inch long Baby Carrots (carefully washed, greens cropped to 1 inch above top of carrot) |
| - | | 1 Red Onion (peeled, cut into 8 wedges) |
| - | | 2 tablespoons olive oil |
| - | | 1 tablespoon fresh chopped Rosemary (or 1 teaspoon of Dried Rosemary) |
| - | | Garlic powder |
| - | | Salt and pepper |
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