Roasted Fingerlings and Baby Carrots

Roasted Fingerlings and Baby Carrots

Serves 8


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
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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.