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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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My seven children and 15 grandchildren really look forward to carrots when they're prepared this flavorful way. As a cook at our local school, I served two generations of my brood, plus relatives and friends from all over our area. Ingredients:
2 pounds baby carrots |
4 small onions, quartered |
6 garlic cloves, peeled |
2 tablespoons olive oil |
2 teaspoons white wine vinegar |
1 to 2 teaspoons dried thyme |
1/2 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Place the carrots, onions and garlic in two greased 15-in. x 10-in. x 1-in. baking pans. Drizzle with oil and vinegar. Sprinkle with the thyme, salt and pepper; gently toss to coat.
2. Cover and bake at 450° for 20 minutes; stir. Bake, uncovered, for 10 minutes; stir again. Bake 10 minutes longer or until carrots are crisp-tender. Yield: 8 servings.
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