Carrots & Potatoes

It doesn't get much simpler than carrots & potatoes. Of course, on their own... they can be a bit boring. So I added a little spice and a little sweetness to keep you drooling over these staples.

These roast veggies are the perfect balance of flavors. Making them in two separate batches keeps the flavors from muddling, resulting in bold uncompromising taste!  I also suggest making a giant batch of each to utilize in various meals all week long. While you can do anything with these veggies (serve under eggs, with pasta, alone), I've shared my favorite way to turn them into a complete meal. Enjoy. 


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Maple Roasted Carrots:
1 pound carrots, chopped
½ tsp Salt
½ tsp Black Pepper
4 tbsp Maple Syrup
4 tbsp Ghee

Harissa Potatoes:
1 pound potatoes, chunked
2 tbsp Olive Oil
4 tbsp Harissa

Mix the potato carrots in separate baking dishes so the flavors do not muddle. Bake at  350 degrees ~ 60 minutes or until tender, stirring occasionally.

Remove from oven and serve as a side dish, or make a complete meal by adding the following:


Toss a heap of the roasted carrots & potatoes with:
Dukkah
Fresh Mint
Cooked French Lentils
Crumbled  Feta Cheese
Grilled Flank Steak