Oven-Roasted Carrots

We have TONS of carrots this year, which is ok because we like carrots around here. But with so many I have to find new ways to shake-up how I serve them (nobody wants to get bored :() These might not look super fancy, but they're super nummy, this is one of our favorites (maybe I can explore and find an even better one, I'll share it with you when I do).

Oven-Roasted Carrots

2 lbs. baby carrots (I just chop up my own, to make this dish fancier I serve the small carrots whole, sometimes with 1/2 inch of stem still
4 small onions, quartered or in chunks
6 cloves garlic, peeled (I use crushed from the jar)
2 Tbsp. olive oil
2 Tbsp. white wine vinegar
1-2 tsp. dried thyme
1/2 tsp. salt
1/8 tsp. pepper

Place carrots, onions and garlic in 2 greased 15 x 10 baking pans (I use parchment paper, way easier to clean-up). Drizzle with oil and vinegar, sprinkle with thyme, salt and pepper, gently toss. Cover and bake at 450 for 20 minutes, stir and then bake uncovered for 10 more minutes, stir again and bake another 10 minutes. Serve.