Roasted Fingerlings and Baby Carrots
Ingredients
1 ½ lbs.
fingerling potatoes, scrubbed and halved
8 oz.
baby-cut carrots, halved lengthwise
4 oz.
cipolline onions, blanched (see Tasty Tip), peeled and quartered
2 tbsp.
Kowalski's Butter, melted
2 tbsp.
Kowalski's Extra Virgin Olive Oil
2 tsp.
minced garlic
¾ tsp.
kosher salt
½ tsp.
freshly ground Kowalski's Black Peppercorns
½ tsp.
chopped fresh rosemary
½ tsp.
chopped fresh thyme
Directions
In a large mixing bowl, combine first 8 ingredients (through pepper); toss to coat. Pour seasoned vegetables onto a rimmed baking sheet lined with parchment paper; roast in a preheated 425° oven until fork-tender and slightly browned (about 30 min.). Sprinkle with rosemary and thyme; toss to coat.
Tasty Tips:
- To blanch cipolline onions, place onions in boiling water; boil for 5 min. Plunge into ice-cold water. Cut off root ends; slip off skins.
- Fingerling potatoes should be cooked with their skins intact.
