Name: Oven-Roasted Carrots and Onions
Ingredients: 2 tablespoons olive oil; 1 teaspoon white wine vinegar; 0.5 teaspoon dried parsley; 0.5 teaspoon dried basil; 0.5 teaspoon dried oregano; 0.25 teaspoon salt; 1 pinch ground black pepper to taste; 0.5 (16 ounce) package baby carrots; 0.5 red onion, cut into wedges; 4 cloves garlic, peeled and smashed

Ingredients

2 tablespoons olive oil
1 teaspoon white wine vinegar
0.5 teaspoon dried parsley
0.5 teaspoon dried basil
0.5 teaspoon dried oregano
0.25 teaspoon salt
1 pinch ground black pepper to taste
0.5 (16 ounce) package baby carrots
0.5 red onion, cut into wedges
4 cloves garlic, peeled and smashed

Steps

Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.
Whisk oil, vinegar, parsley, basil, oregano, salt, and pepper together in a bowl with a fork. Add carrots and turn to coat. Put carrots on the prepared sheet pan and nestle onions and garlic between them. Drizzle any remaining oil over the onions.
Bake in the preheated oven until vegetables are soft and cooked through, turning halfway through cooking time, about 45 minutes total.