Roasted Sweet Onions And Carrots With Pecans(Yields 24 Servings) - cooking recipe

Ingredients

4 1/2 lb. carrots, julienned
1 1/2 Tbsp. oil
6 oz. margarine, melted
1 tsp. salt
1 tsp. white pepper
5 lb. 10 oz. red onions
1 1/2 Tbsp. balsamic vinegar
3 3/4 oz. pecans, coarsely chopped

Preparation

Combine carrots, oil and 3 ounces margarine; spread on a sheet pan.
Sprinkle with half the salt and pepper.
Bake at 350\u00b0 until carrots are tender and golden brown, about 40 minutes.
Reserve; keep hot.