Oven Roasted Carrots
2 pounds baby carrots
4 small onions, quartered
6 garlic cloves, peeled
2 TBS. olive or vegetable oil
2 tsp. white wine vinegar or cider vinegar
thyme
pepper
Place carrots, onions and galric in a baking pan. Drizzle with oil and vinegar. Sprinkle with oil thyme and pepper, gently toss to coat. Cover and bake at 450 degrees for 20 minutes; stir. Bake, uncovered for 10 minutes longer or until carrots are crisp-tender.
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