An easy side with a hint of crunch, perfect in early spring when baby carrots* are available. Pictured here with Marinated Flank Steak.
INGREDIENTS
1/2 lb fingerling potatoes, halved or quartered if larger
1/2 lb baby carrots*, peeled if needed and trimmed
a drizzle of olive oil
1 Tbsp coarse or medium cornmeal
1 Tbsp coarse grated Parmesan
1/4 tsp salt
ground black pepper
* NOTE: You want true baby carrots for this, not the bagged "baby" carrots from a grocery store (which are whittled down full size carrots). They're often available in spring from farmer's markets, or if you garden, you can pull some carrots while small for this dish.
PREPARATION
Preheat oven to 450 degrees.
In a medium bowl, toss potatoes and carrots with a drizzle of olive oil, then sprinkle on remaining ingredients. Toss to mix and coat veggies with seasonings.
Put a sheet of foil on a baking sheet, then spread out veggies in an even layer on sheet. Bake for 15 minutes, then stir or flip veggies, and bake an additional 8 minutes until cooked through.
Makes 2 servings.
INGREDIENTS
1/2 lb fingerling potatoes, halved or quartered if larger
1/2 lb baby carrots*, peeled if needed and trimmed
a drizzle of olive oil
1 Tbsp coarse or medium cornmeal
1 Tbsp coarse grated Parmesan
1/4 tsp salt
ground black pepper
* NOTE: You want true baby carrots for this, not the bagged "baby" carrots from a grocery store (which are whittled down full size carrots). They're often available in spring from farmer's markets, or if you garden, you can pull some carrots while small for this dish.
PREPARATION
Preheat oven to 450 degrees.
In a medium bowl, toss potatoes and carrots with a drizzle of olive oil, then sprinkle on remaining ingredients. Toss to mix and coat veggies with seasonings.
Put a sheet of foil on a baking sheet, then spread out veggies in an even layer on sheet. Bake for 15 minutes, then stir or flip veggies, and bake an additional 8 minutes until cooked through.
Makes 2 servings.
