A delightful twist on classic roasted vegetables, featuring carrots, red onions, and a touch of garlic and thyme for added flavor.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and proper roasting.
Peel the carrots and onions. Cut the carrots into 2-inch pieces and the onions into quarters, keeping the root intact to hold the layers together.
Keeping the onion root intact helps maintain its shape during roasting.
In a mixing bowl, combine the vegetables with olive oil, minced garlic, thyme, and salt. Toss until evenly coated.
Use your hands to ensure the seasoning is evenly distributed.
Spread the vegetables in a single layer on a baking sheet. Avoid overcrowding to allow proper roasting.
A single layer ensures the vegetables roast rather than steam.
Roast in the oven for 20 minutes. Flip the vegetables and roast for an additional 15-20 minutes until tender and caramelized.
Check occasionally to prevent burning and ensure even cooking.
Serve the roasted vegetables warm as a side dish or enjoy them on their own.
Garnish with additional fresh thyme for a burst of flavor.
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