Rosemary roasted carrots and onions

Ingredients

• 10-12 small carrots
• 4-6 cipollini onions (about 200 g)
• 2-3 sprigs fresh rosemary
• ⅛ teaspoon salt
• 2 tablespoons olive oil

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Instructions

1. Preheat the oven to 200°C (400°F).
2. Wash and peel the carrots and onions. Cut the carrots in half lengthwise (in 3 if they're thick).
3. Put the vegetables in a bowl, sprinkle with the rosemary leaves, add the salt and oil and mix everything well.
4. Spread the vegetables on a baking sheet lined with parchment paper and roast at 200°C (400°F) for 30-45 minutes, depending on the size of the carrots, until golden.

Nutrition facts

Approximate, per serving (about 178 g). Calculated with data from USDA FoodData Central.