Roasted Baby Carrots

lbs of 5 inch long young carrots, rinsed and scrubbed clean, patted dry, carrot greens cut to 1 inch above top of carrot

medium red onion, halved lengthwise (root to top) then cut into 8-12 wedges (see How to Slice an Onion)

olive oil

fresh chopped rosemary

 cloves garlic, peeled and crushed

Salt

Freshly ground black pepper