1
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve and peel onion; cut half into ½-inch-thick wedges (whole onion for 4). Mince a few wedges until you have 1 TBSP (2 TBSP for 4). Peel and mince garlic.