Roasted Carrots with Onions and Garlic

Roasted Carrots with Onions and Garlic 1 lb Carrots 1 lrg Onion 3 cl Garlic, minced or micro planed 1 T Lemon Juice 4 T Chicken Stock 1 T Olive Oil 4 T Butter 1 t Thyme, dried ½ t Parsley, dried Salt and Pepper Peel and cut the carrots length-wise in half, if very large in quarters. Transfer to a baking dish and toss with olive oil. Slice the onion thinly as if you were cutting it for fajitas then add to the carrots. Sprinkle the cut garlic over the carrots as well. Use your hands to mix up until the vegetables are coated with the oil and garlic. Season the carrots with the dried herbs, salt, and pepper. Toss well then add the chicken stock and the lemon juice, make sure to spread the liquids to all of the carrots. Cube the butter and dot all over the carrots. Tightly wrap the baking dish in tin foil and bake at 400* for 40-45 minutes. Check for doneness, the carrots should be tender with a little bite to them. Once done, remove the foil and cook uncovered for 15 minutes. Serve in another dish, then pour over the liquids left over on top.

The carrots came out great! I was just wondering how it would be to add a pound of halved mushrooms to the mix... I might have to give that a try next time. Oh, and I would give a thought to cutting the carrots in half just so the carrots can be placed on a plate without hanging off the edges. They did end up being very long.