A delicious, healthy side dish that has the added flavors of onion and parsley.

Ingredients

• 1-1/4 pounds carrots
• 1 medium yellow onion
• 2 teaspoons vegetable oil
• 2 teaspoons parsley, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Preheat oven to 450°F.
2. Peel and trim carrots. Cut into three-inch lengths. Cut onion in half and thinly slice lengthwise.
3. Toss carrots and onion with oil. Roast, stirring occasionally, until carrots are lightly brown and just tender, about 20 minutes, depending on size.
4. Remove carrots from heat; stir in remaining ingredients.

Yields 6 servings

Source

Modified from: California Fresh Carrots Advisory Board