Pan-Roasted Carrots, Potatoes, and Spring Onions

Hooray!  Local spring vegetables are now available from the market, farms, CSAs, and even home gardens. A simple drizzle of olive oil, some herbs, a touch of mustard, and a pinch of salt - spring vegetables caramelize beautifully in the oven. Served hot as a side or cold as a salad, this will keep refrigerated for up to 4 days.

Serves 4-6

Ingredients:

3 tbsp. olive oil

1 tbsp. whole grain mustard

2 tsp. red wine vinegar

Pinch of sea salt

1/2 tsp. ground black pepper

1 lb. baby potatoes, halved

1 lb. whole young carrots, peeled

1 bunch red or white spring onions, bulbs halved, chop greens and set aside

2 tsp. fresh thyme leaves, chopped

1 tbsp. fresh tarragon, chopped

1 tsp. rosemary, chopped

extra olive oil, for drizzling

Instructions:

1. Preheat oven to 425F.

2. In a large bowl whisk together the olive oil, mustard, vinegar, salt and pepper.

3.  Add the potatoes, carrots, and halved onion bulbs to the bowl and toss with the oil-mustard dressing. Spread the vegetables in a single layer in a large steel pan, cast-iron pan, or on a half-sheet pan. 

4.  Roast the vegetables in oven for 45 minutes, gently tossing halfway through cooking.

5.  Remove the vegetables from the oven and add the thyme, tarragon, rosemary, and onion greens. Toss gently to coat, adding more olive oil to taste. 

6.  Serve hot or at room temperature.  Let reach room temperature before refrigerating.