Roasted New Potatoes, Pearl Onions and Carrots provide your carbs and vegetables in one dish! You can buy the 14 ounce package of frozen pearl onions, defrost them and dry them before adding them to the mix; if you don’t feel like peeling fresh pearl onions. For the carrots, you can buy bags of peeled baby carrots or buy long thin regular carrots and cut them into two inch logs,
Roasted New Potatoes, Pearl Onions and Carrots is an efficient means of cooking several vegetables at once and serving them in the same dish. It is vegan, gluten free and nut free. What more could you want?
For another completely different vegetable recipe, click on the link for Carrot Pudding.
Roasted New Potatoes, Pearl Onions and Carrots
By Published: January 8, 2014
Yield:
- 8-10 Servings
Cook time:
- 60 mins
Ingredients
- 3 Pounds Small New Red Potatoes
- 1 Pounds Red/White Pearl Onions Peeled
- 1 Pound Baby Carrots
- 1/3 Cup Olive Oil
- 3 large garlic cloves minced
- 1 Tablespoon Dried Thyme
- 1 teaspoon Freshly Ground Black Pepper
- 2 teaspoons seasalt
Equipment
- Large Roasting Pan
Directions
- Preheat oven to: 375 F.
- Scrub potatoes. Remove any bruised areas. Leave them whole if they are really small. Cut potatoes in half or quarters if you have larger ones. Place potatoes, onions and carrots in roasting pan. Sprinkle minced garlic, salt and pepper over vegetables.Drizzle oil over everything. Toss vegetables with a spoon or with your hands and rearrange them cut side up. Roast potatoes for 15 minutes. Shake the pan and continue to roast 30 -45 minutes longer.or until potatoes are browned and crispy.Transfer to a serving dish with a slotted spoon. Serve hot.
