From the blog For Love of the Table
1/2 lb. creamer—or similar small—potatoes (about 8 potatoes), scrubbed
1/2 lb. carrots, peeled and cut into 1-inch chunks using a roll cut (see below)
4 to 5 cloves of garlic
Several sprigs of thyme
Olive oil
5 oz. yellow or white pearl onions, peeled
1 t. butter
1/2 t. sugar
10 to 12 pitted Kalamata olives, halved
1 T. minced flat leaf parsley
A squeeze of lemon, optional (see note)
Preheat the oven to 375°. Combine the potatoes, carrots, garlic and thyme in a roasting pan large enough to hold the vegetables in a snug single layer. Drizzle liberally with olive oil and season generously with salt and pepper. Cover the pan with foil transfer to the oven. Remove the foil after 25 minutes. Continue to roast until the vegetables are tender and beginning to caramelize—another 15 to 20 minutes.
While the vegetables roast, prepare the glazed pearl onions. Place the onions in a small saucepan just large enough to hold them in a snug single layer. Add water to cover. Add the butter sugar and a pinch of salt and bring to a simmer. Cover and cook until almost tender. Uncover and increase the heat to medium-high to high and boil until the liquid is reduced to a glaze; reduce the heat to medium and continue to cook until the glaze turns a golden brown, swirling the pan to coat the onions with the glaze. Set aside.
When the roasted vegetables are tender, add the pearl onions and olives to the pan. Return to the oven and roast for another five minutes. Remove from the oven. Taste and correct the seasoning with salt, pepper and a squeeze of lemon, if you like. Fold in the parsley and finish with a drizzle of olive oil. Serves 2 generously.
Notes:
To roll cut carrots, place the carrot on the cutting board and cut a 1-inch segment, making the cut on a diagonal. Roll the carrot forward a quarter turn and make the next cut, using the same angle. Continue to roll and cut all the way up the carrot.
You may or may not need lemon juice. If the carrots and onions are fresh and sweet, you might not. But after tasting the finished vegetables, if they are well seasoned, yet still seem a bit one dimensional or flat tasting, give them a squeeze of lemon to lift and brighten the flavors.
You may substitute cipollini onions for the pearl onions if you like.
The recipe is easily multiplied. Just choose appropriately sized pans.
http://www.forloveofthetable.com/2021/01/roasted-potatoes-carrots-with-glazed.html
As published on forloveofthetable.com
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