Roasted Carrots, Pearl Onions, and Wild Mushrooms with Tarragon Recipe

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 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

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.

No additional tips available.

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

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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.

Roasted Carrots, Pearl Onions, and Wild Mushrooms with Tarragon

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