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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and halve carrots lengthwise; cut into ½-inch-thick half-moons. Halve, peel, and finely dice onion. Peel and mince or grate garlic.
Lightly coat an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings) with nonstick cooking spray.