Roasted-Carrot Ragout

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

Number of servings : 6 to 8

Prep time: 15 minutes

Cooking time: 1 hour

Type of meal : | Main Courses | Main Courses

Special diet : | High fibre


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


  1. Mix 3 tbsp (45 mL) oil with salt, pepper and thyme. Toss half this mixture with pota­toes and half with carrots. On separate parchment-lined baking sheets, spread po­ta­toes and carrots. In a pre­heated 400°F (200°C) oven, roast potatoes for 40 to 45 minutes, and carrots for 25 to 30 minutes, until browned outside and tender inside.
  2. Heat remaining oil in a large deep skillet. Add bacon and cook until crisp. Discard most of the fat, leaving a thin film on the bottom of the pan. Add mushrooms and cook for 8 to 10 minutes, until browned.
  3. Stir in roasted carrots and potatoes. Cook for 5 minutes to heat thor­oughly. Add salt and pepper to taste and stir in tarragon.

Healthy hint: Carrots are an excellent source of vitamin A, which is related to eye health.

Bonnie says: Just a little bacon adds an enormous amount of flavour without adding too much fat. For this recipe, try using the natural “market-style” baby carrots that come with the greens still on.

Fran says: This ragout is rich in vitamin A and fibre: One serving contains more than twice your daily re­quirement for vitamin A (in the form of beta carotene), and 4.5 grams of fibre. The same serving also provides folate, potas­sium, calcium and vitamin C.


Photo by Benoît Levac; Food Stylist: Marie-Éve Charron; Prop Stylist: Irène Garavelli.

Nutritional information: