So, this past weekend, my roomie purchased a new cookbook for me. I actually told her not to get it. As, at full price, it was rather expensive. But she insisted that it was necessary because the holidays happen every time you turn around. And not just the fall/winter holidays. All the little ones in between too. After a quick flip through of the book, I finally relented my stance and let her get it for me.
The book is Gluten-Free and Vegan Holidays: Celebrating the Year with Simple, Satisfying Recipes and Menus by Jennifer Katzinger, who also authored Flying Apron’s Gluten-Free & Vegan Baking Book. So, if there is any authority in this area…this would be the person to turn to. And the recipes really did sound amazing. Everything was something I was willing to try.
Now, the first recipe I chose to do out of this cookbook is considered a side dish. But I eat side dishes for meals all the time. The original recipe calls for new potatoes, but I had 24 ounces of fingerling potatoes in my fridge from my CSA bin, along with baby carrots. It would work. The only ingredient for this recipe that I didn’t have on hand was fresh rosemary, but my grocery store happens to have that. And so, last night, I set out to prepare this recipe for dinner. And yeah…I wasn’t disappointed at all.
Recipe: Rosemary Roasted Carrots and Fingerling Potatoes
Servings: 4-6
Time: Prep 10 minutes; Cook 50 minutes
Ingredients:
- 1 pound new red potatoes (I used organic fingerling potatoes), halved
- 1/2 pound carrots, peeled and cut diagonally into 1/2-inch pieces
- 1/4 cup canola oil
- 3 tablespoons minced fresh rosemary
- 4 cloves garlic, minced1 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
Directions:
Preheat the oven to 400 degrees F.
Combine all the ingredients in a large bowl and toss well to coat the potatoes and carrots with the seasonings and oil.
Pour the contents of the bowl onto a large baking sheet and roast the vegetables for about 50 minutes, or until the exteriors are crisp and the interiors can be easily pierced with a fork. (Halfway through cooking, using tongs or a spatula, turn the potatoes and carrots so that they brown evenly). Transfer to a serving bowl and season to taste with additional salt and pepper.
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First of all…this smells amazing while it is baking up. Honestly. It really gave the apartment an amazing aroma. The vegetables really do crisp up nicely on the outside, leaving the inside nice and soft. Perfect. And wow…packed with flavor. This is a super simple, but super tasty dish. Honestly. I thought about bringing this to Thanksgiving, but mashed potatoes are always abundant there…so I don’t want to repeat the potato. Looking for a new way to enjoy potatoes and carrots…give this recipe a try.
The Celiathlete 