Veggie sides: Honey carrots and roasted potatoes

With Patrick's new grill pan we've been experimenting with steaks more. Since this is the case I won't continue to bore you with details on steak preparation but rather all the fun sides we're adding to the steak! For this steak we decided to complement it with honey carrots and roasted potatoes.

For the carrots
   I decided to experiment with the intention of making honey glazed carrots. I boiled some baby carrots (enough for two servings) for 12-15 minutes until tender to my liking. I had made this previously before with regular carrots, peeled and diced about 1/4-inch thick. After the carrots have boiled, drain in a strainer then in the same pot melt a tablespoon of butter. Once the butter melts add back in the carrots and a generous dollop of honey. Add in some herbs of your choosing; I used rosemary here. They'll be ready to serve once the honey has been warmed through.

For the potatoes
   Dice two yukon gold potatoes into quarter-size or smaller. As you've probably noticed I dice most everything into bite-sized pieces before cooking and this was no different. Place the potatoes onto an aluminum foil-lined baking sheet and drizzle with evoo, salt, and pepper and some savory herbs. Roast in a 400F oven for 20-25 minutes or until crisp. Be sure to stir the potatoes half way through so all sides cook evenly. I actually stir about every ten minutes. Then serve!

1 comment:

  1. Have you always liked cooked carrots?!?