Roasted Potatoes, Carrots and Onions
Servings: 4
Good fresh olive oil adds a special character to this simple dish. Use Olio Nuovo if you can get it. Serve with roast meats, such as beef or pork. Goes especially well with a pot roast.
Ingredients:
- 6 russet potatoes, unpeeled – washed and cut into 6 – 8 pieces each
- 12 carrots – peeled and cut into 1 inch pieces
- 6 small, onions – peeled and quartered
- 6 cloves, garlic – coarsely chopped
- 1 bunch, fresh thyme – whole
- 1/4 cup, good fresh olive oil (Olio Nuovo if possible)
- kosher salt
- freshly ground black pepper
Directions:
Heat oven to 400 degrees
Prepare all vegetables and place in a large bowl
Add olive oil and toss
Grind in pepper and sprinkle with salt
Taste a carrot piece for salt. Vegetables should be reasonably salty to the taste and quite peppery
Add thyme and toss once more
Place all in a large Teflon baking pan and spread evenly
Place in oven uncovered and roast for 30 minutes
Turn vegetables over, redistribute and continue roasting for 30 to 40 more minutes. Carrots and onions should be browned and caramelized. Potatoes should be fork-tender
Serve immediately