Ingredients:

1 1/2 lbs of 5 inch long baby carrots, cut to 1 inch above top of carrot
1 red onion, peeled, cut into 8 wedges
2 Tbsp olive oil
1 teaspoon of dried rosemary
Garlic powder
Salt and pepper

Directions:

Preheat oven to 400°F. Gently toss together the carrots, red onion, rosemary to coat with the olive oil. Lay out on a rimmed baking pan. Sprinkle with garlic powder, salt, and pepper. 2 Roast for 30 to 40 minutes on middle rack or bottom rack, until well browned.