I cleaned the share of carrots, leaving them whole and rough chopped several of the larger green onions. Preheating the oven to 400 degrees, I put the carrots and onion into a ceremic stone style pan and drizzled with olive oil and some salt and Mrs. Dash for seasoning. I cooked them until the onion started to brown and the carrots were soft, probably about 25-30 minutes. It was just wonderful, with the sugars in the carrot and onion carmelizing. We can't wait to fix it again!
Submitted by Letha Drury
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