1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 1 TBSP (2 TBSP for 4 servings).
Toss carrots and onion wedges on a baking sheet with a large drizzle of oil, salt, and pepper.
Roast on top rack until browned and tender, 25-30 minutes.