Roasted Potatoes, Carrots and Onions

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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.

Serves: 4

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

METHOD

  1. Heat oven to 400 degrees
  2. Prepare all vegetables and place in a large bowl
  3. Add olive oil and toss
  4. Grind in pepper and sprinkle with salt
  5. Taste a carrot piece for salt. Vegetables should be reasonably salty to the taste and quite peppery
  6. Add thyme and toss once more
  7. Place all in a large Teflon baking pan and spread evenly
  8. Place in oven uncovered and roast for 30 minutes
  9. 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
  10. Serve immediately
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