Roasted Carrots, Pearl Onions, and Wild Mushrooms with Tarragon

• 1 1/2 lb. pearl onions
• 2 bag baby carrots
• 16 large thyme sprigs
• 2 tbsp. extra-virgin olive oil
• 1 1/4 tsp. kosher salt
• 3/4 tsp. Freshly ground pepper
• 8 oz. mixed wild mushrooms (cremini, shiitake, and oyster)
• 2 tbsp. butter
• 1/2 c. chicken broth
• 2 tbsp. sherry vinegar
• 2 tbsp. coarsely chopped fresh tarragon leaves

1. Bring a large pot of salted water to a boil; add onions.
2. Blanch 2 minutes; drain in a colander and let cool.
3. Trim stem and root ends, then slip onions out of their skins.
4. Preheat oven to 450 degrees.
5. Place onions and carrots each on a separate baking sheet with sides.
6. To each sheet, add 8 thyme sprigs, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss until vegetables are coated evenly.
7. Roast 25 minutes, tossing vegetables several times until lightly caramelized and slightly tender; cool.
8. Quarter cremini mushrooms; remove stems from shiitake mushrooms and slice caps; slice oyster mushrooms.
9. In a large, deep skillet over high heat, melt butter and saute mushrooms until tender, about 4 minutes.
10. Add roasted onions, carrots, broth, and vinegar.
11. Cook, tossing vegetables with a large spoon, until broth and vinegar have evaporated and vegetables are heated through, 3 to 4 minutes.
12. Add tarragon and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; toss.

pearl onions, baby carrots, thyme, extravirgin olive oil, kosher salt, freshly ground pepper, mixed wild mushrooms, butter, chicken broth, sherry vinegar, tarragon

Taken from www.delish.com/recipefinder/carrots-onions-mushrooms-tarragon-recipes (may not work)