Roasted Fingerlings and Baby Carrots | Kowalski's Markets
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Cooking tools:
- Pepper mill
- Oven
- Mixing bowl
- Baking sheet
- Parchment paper
- Fork
- Pot
- Ice cube tray
- Colander
- Chef's knife
- Cutting board
- Saucepan
- Measuring spoon
- Measuring cup
- Spoon
- Tongs
- Paring knife
- Paper towel
Ingredients
- 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
- 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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