Oven-Roasted Carrots and Onions


The dry heat of the oven caramelizes the natural sugars in vegetables, which brings about an amazing depth of flavor. Baby carrots vary in size depending on time of year and where they are grown, so check for doneness after 30 to 40 minutes.

Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
2 servings


  • 2 tablespoons olive oil

  • 1 teaspoon white wine vinegar

  • ½ teaspoon dried parsley

  • ½ teaspoon dried basil

  • ½ teaspoon dried oregano

  • ¼ teaspoon salt

  • 1 pinch ground black pepper to taste

  • ½ (16 ounce) package baby carrots

  • ½ red onion, cut into wedges

  • 4 cloves garlic, peeled and smashed


  1. Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.

  2. Whisk oil, vinegar, parsley, basil, oregano, salt, and pepper together in a bowl with a fork. Add carrots and turn to coat. Pour carrots onto the prepared sheet pan and nestle onions and garlic between them. Drizzle any remaining oil over the onions using a spatula.

  3. Bake in the preheated oven until vegetables are soft and cooked through, turning after about 25 minutes, about 45 minutes total.

Nutrition Facts (per serving)

182 Calories
14g Fat
15g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 182
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 10%
Sodium 382mg 17%
Total Carbohydrate 15g 5%
Dietary Fiber 4g 15%
Total Sugars 7g
Protein 2g
Vitamin C 7mg 37%
Calcium 69mg 5%
Iron 2mg 10%
Potassium 355mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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