Roasted Carrot Ragout

By doodanger

Ingredients

• 4 tbsp. (60ml.) olive oil, divided
• salt and pepper
• 1 tbsp. (15ml.) fresh thyme leaves
• 1 lb.(500g) fingerling or baby potatoes, cut in half, lengthwise
• 2 bunches baby carrots, trimmed and peeled, halved lengthwise if large (about 2 lbs./ 1 kg. after trimming)
• 2 oz. 60g.) bacon, cut into 1 inch pieces
• 1/2 lb. (250g.)cremini mushrooms, halved or quartered
• salt and pepper to taste
• 1 tbsp. ( 15ml.)chopped fresh tarragon

Preparation

Step 1

Mix 3 tbsp. (45ml.) oil with salt, pepper and thyme. Toss half this mixture with potatoes and half with carrots. On separate parchment-lined baking sheets, spread potatoes and carrots. In a preheated 400F oven, roast potatoes for 40 to 45 minutes, and carrots for 25 to 30 minutes, until browned outside and tender inside.

Heat remaining oil in a large deep skillet. Add bacon and cook until crisp. Discard most of the fat, leaving a thin film on the bottom of the pan. Add mushrooms and cook for 8 to 10 minutes, until browned.

Stir in roasted carrots and potatoes. Cook for 5 minutes to heat thoroughly. Add salt and pepper to taste and stir in tarragon.