Oven-Roasted Carrots and Onions
When roasting, the dry heat of the oven caramelizes the natural sugars in the carrots and onions, creating an incredible depth of flavor.
Set the oven to 400 degrees Fahrenheit (200 degrees C).
Use parchment paper to line a half-sheet pan.
With a fork, combine the oil, vinegar, parsley, basil, oregano, salt, and pepper in a bowl.
Carrots are added; turn to coat.
Onions and garlic should be tucked between the carrots as you pour them onto the prepared sheet pan.
Using a spatula, drizzle any remaining oil over the onions.
Vegetables should be baked in a preheated oven for about 45 minutes total, turning the vegetables after about 25 minutes.