1 1/2 lbs of fresh carrots rinsed and cleaned well, patted dry (leave an inch of the green stem on)
1 large red onion (cut into small wedges)
2 tbsp. olive oil
1 tbsp. fresh chopped rosemary
2 cloves garlic (peeled and crushed)
Sea salt and black pepper
1 Preheat oven to 400°F.
2. Line a roasting pan with aluminum foil. Place the carrots, red onion wedges, and crushed garlic cloves on the pan and sprinkle with chopped rosemary.
2. Drizzle with olive oil and toss to combine so that the carrots and onions are lightly coated. Sprinkle with sea salt and pepper.
3. Roast at for 30 to 40 minutes until well browned and caramelized around the edges. Remove from pan and place in a serving dish to serve.