cookware
- large bowl
- small bowl
- parchment paper or aluminum foil
- baking sheet
1 | Preheat oven to 400°F. |
2 | In a large bowl combine carrot pieces, onion, thyme and rosemary. Set aside. |
3 | In a small bowl, melt butter, and then combine with honey and vinegar. Stir and pour over the carrots and onions. Gently toss together. Season with salt and pepper to taste. |
4 | Spread vegetables evenly onto a parchment or aluminum lined baking sheet. Roast in oven for about 20 minutes or until tender, browned and caramelized. (Might take a few minutes longer for thicker pieces.) |
5 | Remove from oven and serve. |
source: Joe O'Leary & Sarah Knup