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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, Epicurean Roasted Onion Extra Virgin Olive Oil
  • 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 Epicurean Roasted Onion Extra Virgin 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
Serves: 4







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm