How can you go wrong when you combine chocolate with sour cream?
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon white wine vinegar
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- 1 pinch ground black pepper to taste
- ½ (16 ounce) package baby carrots
- ½ red onion, cut into wedges
- 4 cloves garlic, peeled and smashed
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.
- Whisk oil, vinegar, parsley, basil, oregano, salt, and pepper together in a bowl with a fork. Add carrots and turn to coat. Pour carrots onto the prepared sheet pan and nestle onions and garlic between them. Drizzle any remaining oil over the onions using a spatula.
- Bake in the preheated oven until vegetables are soft and cooked through, turning after about 25 minutes, about 45 minutes total.
Reviews
I loved this tho I changed nearly everything. Lol. I did not have the fresh herbs, I wanted to use up an apple, so I added that, I saw another recipe that added potato (instead of apple), so I added a potato too. I did peel the potato, though, but not the apple. Since I had no fresh herbs, let alone the ones called for, I thought what do I like? I decided to add: French tarragon (dried) & curry powder since I love curry powder w/ cooked carrots. That didn’t seem like enough so I put in just a bit of some Garam Masala I had handy. I also cooked in an air fryer instead of an oven b/c summer – heat – ew. So air fryer is less an issue w/ overheating the house I didn’t have white wine vinegar, but I had red – eh… I also added some honey to balance the strong vinegar taste/smell. I also threw in a Johnsonville bratwurst I removed from the casing in bite-sized pieces to make it a whole meal. I threw that in the last 10-15 minutes So if you make this one as written & do not like it, but think this sounds better… it was great. I imagine so would the original, if maybe a tad plain? but it would probably be great w/ an ‘over powering’ main dish.
Made for Thanksgiving 2022, and will make it again for Christmas. I used regular carrots, cut in fourths, lengthwise. So good. Easily multiplied the recipe for bigger groups. I guess to get a head start, you could make up the oil & vinegar mixture ahead, otherwise, it’s a day-of thing, unless you bake and reheat. That might be okay.
This was excellent. I used regular carrots instead of baby carrots. It will be my go-to roasted carrot recipe from now on.