Just keep it simple…that’s my motto when it comes to side dishes. There is no need to get wrapped up with fancy ingredients and sauces, all you need this fall is an herb garden and a roasting pan.
Over the weekend we made 2 of my favorite side dishes, the first is roasted ginger carrots. Chris found the recipe in Food & Wine online and it couldn’t be more simple.
Ingredients
2 pounds medium carrots, peeled
1/2 cup water
4 large garlic cloves, peeled
Six 1/4-inch slices fresh ginger
1 tablespoon canola oil
1 tablespoon unsalted butter
Salt and freshly ground pepper
Directions
Preheat the oven to 400°. Combine the carrots with the water, garlic, ginger, oil and butter on a roasting pan and season with salt and pepper. Cover with foil and roast for 30 minutes, until tender. Uncover and roast for about 30 minutes longer, until the water has evaporated and the carrots are lightly browned in spots.
The second side dish is roasted rosemary potatoes. This is something that my mom has made for years and I love it. When you roast the potatoes they have a nice crunch on the outside, yum!
Ingredients
1 pound of potatoes, I use a potatoes medley that you can find at the farmer’s market or at Trader Joe’s
3 sprigs of rosemary
Olive oil
Salt and pepper
Directions
Preheat oven to 425 degrees. Quarter the potatoes and arrange them on a roasting pan. Sprinkle with olive oil, salt and pepper, and rosemary. Cover with tinfoil and roast for 30 minutes, uncover and roast for an additional 30 minutes or until golden and tender.
I hope you give these recipes a try and let me know if you have any favorites of your own!
1 comment :
Yum! I love roasting carrots and potatoes in the fall. These are some great, simple recipes. That's exactly how I roast my potatoes. I like using brown sugar or maple syrup with carrots.