Roasted Carrots, Pearl Onions, and Wild Mushrooms with Tarragon

  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)

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