Tuesday, October 8, 2013

Roasted Potatoes and Carrots - A Quick and Easy Side Dish

Do you sometimes wonder what you're going to have with the meat you took out of the freezer?  One of our favorite go-to sides is roasted potatoes and carrots. 

We love to have these crispy-on-the-outside, soft-on-the-inside veggies to go with our baked, roasted, or pan-fried beef or chicken.

They are so easy!

Roasted Potatoes and Carrots

2 or 3 potatoes, washed and sliced
2 or 3 carrots, washed and sliced
1 Tbsp tallow or bacon grease
seasoning to taste

I cut my potatoes the size of steak fries - into about eighths, while the carrots are cut to about the thickness of my pinky finger.

Plop a tablespoon of your favorite fat (as suggested above) onto a cookie sheet and place in the oven till melted.  Remove and toss your veggies in it till well coated and sprinkle liberally with your favorite seasoning.  Sometimes I use a homemade blend of seasoned salt (sea salt, garlic powder, onion powder and black pepper), other times I do a bit of sea salt with thyme and rosemary.

Return to the oven (400-425 degrees) and bake for 20 minutes, remove and toss/turn the veggies and bake for another 20 minutes or until browned and crispy on the outside.

So delicious!

Linking with Foodie Friends Friday

1 comment:

Neighbor Chick said...

This is the best kind of recipe. Easy and delicious. Have a lovely day!!