Roasted Carrots, Pearl Onions, and Wild Mushrooms with Tarragon

By miss5elements

Ingredients

• 1.5 lbs pearl onions
• 2-1 lb bags baby carrots
• 16 lg thyme sprigs
• 2 T EVOO
• 1.25 t kosher salt
• 1/4 t freshly ground pepper
• 8 oz mixed wild mushrooms (cremini, shiitake, and oyster)
• 2 T butter
• 1/2 c vegetable broth
• 2 T sherry vinegar
• 2 T coarsely chopped fresh tarragon leaves

Details

Adapted from omag.com

Preparation

Step 1

1. Bring a lg pot of salted water to a boil; add onions. Blanch 2 minutes; drain in a colander and let cool. Trim stem and root ends, then slip onions out of their skins.

2. Preheat oven to 450F. Place onions and carrots each on a separate baking sheet with sides. To each sheet, add 8 thyme sprigs, 1T EVOO, 1/2t salt, and 1/4t pepper; toss until vegetables are coated evenly. Roast 25 minutes, tossing vegetables several times until lightly caramelized and slightly tender, cool.

3. Quarter cremini mushrooms; remove stems from shiitake mushrooms and slice caps; slice oyster mushrooms. In a lg deep skillet over high heat, melt butter and saute mushrooms until tender, about 4 minutes. Add roasted onions, carrots, broth, and vinegar. Cook, tossing vegetables with a lg spoon, until broth and vinegar have evaporated and vegetables are heated through, 3 to 4 minutes. Add tarragon and remaining 1/4t each of salt & pepper; toss.