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SIDE DISH: Roasted Carrots and Onions with Mushrooms

1 ½ lb. frozen Pearl Onions
2 lbs. fresh Baby Carrots
16 large springs of fresh Thyme
2 Tbsp. Grapes & Olives On Tap Garlic Mushroom Olive Oil
1 ¼ tsp. Salt, divided
¾ tsp. freshly ground Black Pepper, divided
8 oz. fresh Wild Mushrooms (e.g., Cremini, Shiitake and Oyster)
2 Tbsp. Butter
½ cup Chicken or Vegetable Broth
2 Tbsp. Grapes & Olives On Tap Pecan Praline Balsamic Vinegar


Defrost frozen pearl onions according to package directions. Preheat oven to 400°F. Spread onions and carrots on 2 rimmed baking sheets. Add half the thyme, half the Garlic Mushroom Olive Oil, ½ tsp. salt and ¼ tsp. pepper to each sheet. Toss until vegetables are lightly coated. Roast about 25 minutes, stirring frequently, until lightly caramelized and slightly tender. Cool and discard thyme stems. Quarter the cremini mushrooms, remove and discard the shiitake stems and slice the oyster mushrooms. Melt the butter in a large skillet over high heat. Sauté the mushrooms until tender, about 4 minutes. Add the carrots, onions, broth and Pecan Praline Balsamic Vinegar. Cook, tossing, until heated through, 3-4 minutes. Add the remaining ¼ tsp. each of salt and pepper and serve.