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
salt and pepper
- 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.
- 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.
- 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.