Roasted New Potatoes And Carrots |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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ROASTED NEW POTATOES AND CARROTS This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Stewart Estate in Terrell, Texas in 1982. Ingredients:
1 tablespoon unsalted butter |
2 tablespoons diced yellow onion |
1 teaspoon caraway seed crushed |
1 clove garlic minced |
12 baby carrots peeled and washed |
3/4 pound new potatoes scrubbed |
2 tablespoons olive oil |
1/2 teaspoon granulated garlic |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 400 then melt butter in saucepan large enough to hold carrots.
2. Add onion and cook over medium heat two minutes until onion begins to wilt.
3. Add minced garlic and caraway to saucepan and cook another minute.
4. Add carrots to saucepan and toss to coat then cook stirring often for 2 minutes.
5. Cover carrots with water and bring to boil then cook 2 minutes and drain through sieve.
6. Prick potatoes in several areas with a knife.
7. Place potatoes and carrots in large mixing bowl then add olive oil and granulated garlic.
8. Season with salt and pepper the toss to coat.
9. Place potatoes and carrots in roasting pan and roast turning occasionally 35 minutes.
10. Season vegetables with salt and pepper then serve immediately.
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