Monday, December 17, 2012

Guest Post – Roasted Potatoes and Carrots

Still planning your holiday menu? Consider including this delicious new recipe from One Hungry Dude!

I love to watch holiday cooking specials at this time of the year, and Food Network is fully satisfying my craving. It seems every celebrity chef has their own take on holiday food. A few weeks ago, I saw Jamie Oliver make a roasted potato recipe, and was inspired to create my own. These potatoes were amazing, and I fully intend to add them into my regular food rotation. They are easy to make, but look and taste quite impressive. Best of all, they'll take some stress out of your holiday cooking.

roasted carrots and potatoes

• 2 Cups of Baby Carrots
• 8 Yellow Potatoes, peeled and cut in half
• Olive Oil
• 5 to 6 cloves of garlic
• 2 Tsp Dried Rosemary
• 4 to 5 Tbsp Margarine or Butter
• Zest and Juice from 1/2 a Lemon
• Salt and Pepper

In a large pot, bring water to a boil. Add the potatoes and carrots, reduce the temperature to medium, and parboil for about 10 to 12 minutes. Meanwhile, preheat the oven to 375 F. In a large roasting pan, add enough olive oil to thinly cover the bottom. Drain the vegetables, but leave the element on. Place the pan on the element, and heat the olive oil. Then add the rosemary and garlic, and cook for about two to three minutes, or until the rosemary becomes fragrant. Stir in the vegetables, making sure they sit in a single layer and are coated with the seasoned oil. Drop the margarine or butter, one tablespoon at a time, on top of the vegetables. Then top the vegetables with the lemon zest and juice, salt and pepper.

Place in the oven and cook for about 30 minutes. Remove the vegetables from the oven, stir, then use a masher to gently squash each potato. Return the vegetables to the oven for another 20 to 25 minutes, until they reach your preferred tenderness.

Remove from the oven and consider transferring the vegetables to a plate covered with paper towel, to drain some of the excess oil. Then serve.

This recipe yields about 8 to 10 servings.

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