Recipe by Anna Gill
6 to 8 small heirloom red potatoes (best if red inside and out)
6 to 8 small heirloom blue potatoes (best if blue inside and out)
10 to 15 small heirloom carrots of mixed colors
6 to 8 shallots, peeled and trimmed
¼ to ½ cup of good green olive oil
2 tablespoons freshly ground pepper
½ teaspoon salt
4 to 6 sprigs of thyme
1. Preheat the oven to 350 degrees F.
2. Clean the vegetables without removing their skins. Cut as require to make the pieces reasonably the same size.
3. Mix the oil, salt and pepper and drizzle it over the vegetables. Top with thyme sprigs.
4. Roast in the oven until tender throughout when pierced with a fork. Toss occasionally durning the process to re-distribute the seasoning.
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