ROASTED CARROTS AND POTATOES
Roasted carrots and potatoes make a nice, easy, yummy side.
Provided by Peggy Oliver
Categories Side Dish Vegetables Carrots
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
- Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 35 g, Fat 7.2 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 280.4 mg, Sugar 9.6 g
BRAISED POTATOES AND CARROTS
Make and share this Braised Potatoes and Carrots recipe from Food.com.
Provided by Chef Kiddle
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saute pan, heat 4 tablespoons of the oil over medium heat. Add the potatoes and carrots. Cook until browned, about 10 minutes. Add the onion and cook another 5 minutes. Add the garlic and the remaining oil. Cook for 2 more minutes.
- Add the sage, rosemary, and thyme. Add salt and pepper to taste. Add the wine and 1/4 cup water. Bring to a boil, reduce heat, and simmer covered for about 8 minutes. Uncover and continue cooking about 4 minutes until the potatoes are tender and the liquid has thickened enough to coat the vegetables.
- (If you need to, you can add more water or wine to coat the vegetables. **Also, I always grind up my rosemary into a powder because I don't like little twigs in my food! HA!).
Nutrition Facts : Calories 309.9, Fat 17.2, SaturatedFat 2.4, Sodium 43.1, Carbohydrate 31.3, Fiber 4.2, Sugar 5, Protein 3.5
BEER BRAISED CORNED BEEF WITH RED POTATOES AND CARROTS
Provided by The Hearty Boys
Categories main-dish
Time 5h15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees F.
- Put the corned beef into a large roasting pan (preferably with a lid). Add the garlic, shallots, pickling spice, caraway seeds, beer and whiskey. Cover and place in the oven. Braise 3 hours, turning the meat once. At the end of the 3 hours, add the carrots, potatoes and dill. Cover again and place back in the oven for an additional 2 hours. Remove from the oven. Line a platter with kale leaves, place the corned beef in the center and mound the carrots and potatoes around it. Serve immediately.
BRAISED CABBAGE AND CARROTS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 2h25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Core cabbage and chop into 2-inch pieces. Clean thoroughly and let drain.
- In a large pot over medium heat, cook bacon halfway through. It will release its fat and be lightly browned, but still moist.
- Add the cabbage, water and Smash Seasoning. Cover and reduce to a simmer and steam 2 hours, stirring every 15 minutes. Drain water from pot and add carrots. Cover and simmer another 15 minutes, until carrots are tender. Add salt and pepper, to taste.
- Mix ingredients thoroughly and keep in a tightly sealed container for up to 6 months.
BRAISED POTATOES AND CARROTS
Steps:
- Combine all the ingredients in a half-quart souffle dish. Cover tightly with microwave plastic wrap and cook at 100 percent power in a 650- to 700-watt microwave oven for 10 minutes. Prick the plastic to release steam.
- Remove from the oven and uncover. Add to the roast chicken.
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 1 gram, Fiber 5 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 108 milligrams, Sugar 5 grams
POTATOES AND CARROTS
This is very simple but delicious! It is good anytime of the year and you can adjust amounts to whatever you need.
Provided by Lauren
Categories Side Dish Potato Side Dish Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place a 1/3 cup water in a 9x13 inch baking dish. Layer in potatoes, carrots, yams and onions. Sprinkle generously with salt and pepper.
- Pour oil over entire dish until all ingredients are well coated.
- Cover or place foil over dish and bake for 2 hours.
Nutrition Facts : Calories 362.5 calories, Carbohydrate 74.1 g, Fat 5 g, Fiber 10.9 g, Protein 7.4 g, SaturatedFat 0.7 g, Sodium 128.4 mg, Sugar 11 g
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