Roasted Carrots, Pearl Onions, and Wild Mushrooms w

Name: Roasted Carrots, Pearl Onions, and Wild Mushrooms with Tarragon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

673

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 lb. pearl onions, 2 bag baby carrots, 16 large thyme sprigs, 2 tbsp. extra-virgin olive oil, and more.

Yes, Roasted Carrots, Pearl Onions, and Wild Mushrooms with Tarragon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Carrots, Pearl Onions, and Wild Mushrooms with Tarragon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions