If this recipe doesn't scream "feed me a winter meal and wrap me up in warm jammies until the spring," I don't know what does.
This side dish would be fan-freaking-tastic with a slow-cooker beef roast or a whole roasted chicken.
Ingredients:
1 lb. small red potatoes
12 oz. bag of pre-cut matchstick carrots
Half-cup pearl onions (frozen is fine)
3 Tablespoons fresh thyme
2 Tablespoons Olive oil
Preparation:
Preheat oven to 425. Grease a baking dish. Wash and cut red potatoes into quarters. Finely chop up thyme. Mix potatoes, carrots, onions, thyme and olive oil, pour into baking dish.
Cook & Serve:
Cover with foil and roast in 425 oven for about an hour -- until potatoes and carrots are tender when stabbed with a fork.
A Little Backstory:
After I got divorced and got my feet underneath me again, one of my happiest indulgences was to buy a bunch of lovely, colorful cookware. A deep blue cassoulet pot. A bright red ceramic Dutch oven. A set of teal-blue Le Creuset covered baking dishes. There's just something magical about cooking great food in beautiful containers. It makes me feel like I know what the hell I'm doing, even when I clearly don't.
Comments