Roasted Baby Carrots Recipe

Ingredients

• 1 1/2 pounds of 5 inch long young carrots, rinsed and scrubbed clean, patted dry, carrot greens cut to 1 inch above top of carrot
• 1 medium red onion, halved lengthwise (root to top) then cut into 8-12 wedges (see How to Slice an Onion)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon chopped fresh rosemary
• 2 cloves garlic, peeled and crushed
• Kohser salt
• Freshly ground black pepper