We chopped everything into even pieces, drizzled some olive oil over with herbs and salt and roasted. See the results below!
Confetti Potatoes and Pearl Onions
About two pounds mixed baby potatoes
About one pound pearl onions
4 sprigs of rosemary
4-6 sprigs of thyme
Heat the oven to 400°F. Cut the potatoes into quarters - just a little larger than the onions. Cut the top off each onion, then slice in half and shuck away the skin. Toss the potatoes in a bowl and drizzle with about 1/4 cup of olive oil, at least 2 teaspoons of kosher salt and a teaspoon of pepper. Adjust to taste.
Pour the potatoes and onions into a 9x13 baking dish. Cut each sprig of herbs into 4 pieces and tuck in among the potatoes. Roast for about 35-40 minutes, or until the potatoes are tender.