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Here is the promised recipe for the side dish I made with the stuffed acorn squash!  I’m on a Bolt Bus on my way to NY at the moment.  I’ll get to see my mom, brother, puppies, and friends this weekend!  I will, of course, be doing some cooking with my mom. 🙂

This dish is done in less than an hour (half an hour in the oven, then some stove top time), so it’s great to prep and then pop in the oven while you work on the main dish.  It all comes together quickly once the roasting is finished.  I love the pearl onions because they’re so sweet.

Roasted Carrots, Pearl Onions, and Mushrooms

adapted from The Oprah Magazine Cookbook

1 1/2 lbs pearl onions

2 lbs baby carrots

2 T olive oil

1 tsp thyme

1 1/2 – 2 tsp tarragon

1 1/4 tsp salt

3/4 tsp ground pepper

8 oz mixed mushrooms (your choice, I used shiitake and baby bellas)

1/2 cup chicken broth

2 T balsamic vinegar

1.  Bring a large pot of salted water to a boil.  Add onions and blanch for 2 minutes.  Drain and let cool.  Trim stem and root ends, then pop onions out of their skins.

2.  Preheat oven to 450° F.  Place carrots and onions in a large bowl.  Add 2 T olive oil and toss to evenly coat.  Arrange onions and carrots on a large baking sheet with sides.  Sprinkle evenly with 1 tsp salt, 1/2 tsp pepper, and thyme.  Roast for 25 minutes, tossing occasionally.

3.  Quarter or slice mushrooms.  Sauté in 2 T olive oil until tender, about 4 minutes.  Add roasted onions, carrots, broth, and vinegar.  Cook, stirring often, until nearly all liquid has evaporated, about 5 minutes.  Add tarragon, 1/4 tsp salt, and 1/4 tsp pepper; toss.

Serve immediately.  Enjoy!