Name: Herb & Parm Roasted Carrots
Ingredients: 2 pounds carrots; 1 yellow onion; ¼ cup olive oil; 4 cloves garlic, minced; 1 teaspoon Italian seasoning; 4 sprigs thyme, minced; salt & pepper; ⅓ cup finely grated parmesan; handful of fresh parsley, finely chopped

1

Preheat the oven to 400 F.

2

Wash carrots thoroughly, and trim the leafy tops off if necessary. Cut larger carrots in half lengthwise so all carrots are relatively similar in size. If you prefer smaller pieces of carrots for serving, cut the carrots into 2” pieces.

3

Peel the onion, and cut off the root and top ends. Cut the onion into quarters, then cut each quarter in half to create eight large pieces of onion.

4

Line a rimmed baking sheet with parchment paper. Spread the carrots and onion across the parchment paper, then drizzle the olive oil onto them. Sprinkle on the minced garlic, Italian seasoning, thyme, and a good pinch of salt and pepper.

5

Toss all ingredients together until thoroughly coated in olive oil.

6

Roast the carrots and onions at 400 F for 18-20 minutes. Remove from the oven, carefully toss with parmesan, and roast an additional 4-5 minutes until the cheese is melted and the carrots and onions are tender.