Roasted-Carrot Ragout

Name: Roasted-Carrot Ragout
Ingredients: 4 tbsp (60 mL) olive oil, divided; salt and pepper; 1 tbsp (15 mL) fresh thyme leaves; 1 lb (500 g) fingerling or baby potatoes, cut in half, lengthwise; 2 bunches baby carrots, trimmed and peeled, halved lengthwise if large (about 2 lbs/1 kg after trimming); 2 oz (60 g) bacon, cut into 1-in. (2.5-cm) pieces; ½ lb (250 g) cremini mushrooms, halved or quartered; salt and pepper, to taste; 1 tbsp (15 mL) chopped fresh tarragon

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The natural sweetness of carrots is brought out by the slow cooking and then enhanced with just hint of bacon.

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Ingredients

4 tbsp (60 mL) olive oil, divided
salt and pepper
1 tbsp (15 mL) fresh thyme leaves
1 lb (500 g) fingerling or baby potatoes, cut in half, lengthwise
2 bunches baby carrots, trimmed and peeled, halved lengthwise if large (about 2 lbs/1 kg after trimming)
2 oz (60 g) bacon, cut into 1-in. (2.5-cm) pieces
½ lb (250 g) cremini mushrooms, halved or quartered
salt and pepper, to taste
1 tbsp (15 mL) chopped fresh tarragon