~ Two-for-One Effortless Straightforward Side-Dishes: Roasted Caraway-Seeded Carrots & Red Potatoes ~
Roasted chicken or turkey? Pot roast or prime rib? If you're making gravy (or not), these two super-easy, quick-to-put-together, cook-at-the-same-time, seriously-delicious side-dishes will turn your weeknight table into a holiday. Too many discriptive words in the last sentece? Too bad. These two accompaniments to dinner deserve all the accolades I can give. This dynamic duo has appeared on my dinner table more times than I can count, and, I have no recollections of there ever being any leftovers. In my family, they get eaten like candy!
So, last Thursday, when a reader (Susan) e-mailed to ask if I could post or recommend a really simple side-dish to serve for her husband Peter's birthday on Sunday, December 2nd, I promised Susie I would publish this recipe today!
BTW: Susan is serving him my recipe for ~ Perfect Prime Rib (Standing Rib Roast) ~, which you can find in Categories 3, 11 or 21, at a sit-down dinner for 10 people!
Happy 65th Birthday Peter!!!
Before I post the recipe, I'd like to add that I got it from my grandmother (Baba), who always served both for Sunday dinner with either her braised chicken or pot roast. In our Eastern European family, we all love caraway seeds, most especially in homemade rye bread. While caraway seeds add great flavor to these two side-dishes, feel free to omit them if they are not "your cup of tea". My recipe for ~ Yankee Pot Roast ~ can be found in Categories 3, 19 or 20!
To prep and roast these two super-simple side-dishes:
Spray each of two 13" x 9" x 2" casseroles with no-stick cooking spray. To each casserole add:
1/4 cup olive oil
1/2 cup diced yellow or sweet onion
1 teaspoon caraway seed
1 teaspoon sea salt
1 teaspoon black pepper
2 pounds carrots that have been peeled and sliced into 1 1/2"-2" lengths.
To the other casserole add:
2 pounds unpeeled small, new red potatoes, that have been cut into halves or quarters.
Toss the ingredients in each casserole until they are evenly coated in olive oil and spices.
Roast both casseroles, side-by-side, uncovered, on center rack of preheated 350 degree oven, stopping to toss with a spoon about every 15 minutes, for 1 1/2 hours.
Note: Casseroles can also be roasted in a 375 degree oven, for about 1 hour.
Remove from oven when:
The carrots are cooked through and caramelizing, and, the potatoes are tender and lightly-browned!
Remove both from the oven, transfer to serving dishes and serve immediately (within 5-10 minutes)!
Two-for-One Effortless Side-Dishes: Roasted Caraway-Seeded Carrots and Red Potatoes: Recipe yields 6-8 servings per casserole.
Special Equipment List: cutting board; chef's knife; 2, 13" x 9" x 2" casserole dishes; large spoon
Cook's Note: Both the carrots and the potatoes can be prepped, tossed in the olive oil/onion mixture and covered with plastic wrap, 1-1 1/2 hours prior to baking and serving. Do not, however, refrigerate either prior to baking.
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2012)
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