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Lemon and Thyme Roasted Potatoes and Carrots

Ovenroasted vegetable have a deep, naturally sweet and amplified flavor.  They require little effort and a minimum of fat

Helpful Hints

=Roast vegetables of similar density.  For example, potatoes, carrots and turnips are hard vegetables and peppers, zucchini and eggplant are medium-soft vegetables.  Make sure veggies are either left whole or cut into uniform pieces so they will cook in the same time

=Use small red or white new potatoes. Leave at least a little skin on the potatoes to preserve moisture and flavor

=Use baby carrots or cleaned regular carrots

=To cut down on carbs, omit potatoes and use carrots only

=Use lemon concentrate if you must. The frozen variety is better

Make In Advance Checklist

c One day before, peel and clean carrots and store in sealed plastic bags.  Cut onions and store in tightly sealed plastic bag.  Wash and peel the potatoes. Leave whole. Store in the fridge in a bowl of cold water, tightly covered.  On morning of the party, slice (if necessary) and dry thoroughly on paper towels before cooking

c One to 2 hours before serving, cook potatoes and carrots. Reheat covered, in low oven or in the microwave or, in an electric skillet at the buffet table

Lemon and Thyme Roasted Potatoes and Carrots
Serves 6-8
3 to 3 1/2 pounds potatoes and carrots in combination, about 8 cups
2 medium onions, peeled and cut into 4-8 wedges
1 to 1 1/2 cups water
1/4 cup fresh lemon juice
2 tablespoons fresh thyme leaves, stripped from stems, not chopped
2 tablespoons olive oil
1 teaspoon kosher salt
2 bay leaves
Freshly ground black pepper to taste

Preheat oven to 375ºF. 

Place the potatoes and carrots in a shallow casserole large enough to arrange them in one layer. In a small bowl combine the water, lemon juice, thyme, salt and 1 tablespoon of the olive oil. Pour over the veggies and nestle in the bay leaves. Bake, stirring occasionally to prevent sticking, until most of the liquid is absorbed and they are very tender, 45 minutes to 1 hour. Add additional water if veggies began to stick.  

Toss potatoes and carrots with the remaining tablespoon of olive oil and return to oven for 10 minutes until glazed and golden brown. Discard the bay leaves. Test for salt. Add black pepper.