July 27, 2008
Roasted Carrots and Potatoes
Sara Jones, Tucson CSA
Any leftovers of this dish could be roughly mashed, patted into small discs and pan fried for a delicious potato pancake.
About 4 medium potatoes, chopped into large chunks
2-3 carrots, chopped into large chunks
1 tablespoon mustard seeds
2 teaspoons cumin seeds
1 teaspoon coriander seeds, crushed
2 tablespoons butter, or oil
2 tablespoon balsamic vinegar
2 teaspoon soy sauce
In a medium skillet, toast seeds, stirring constantly, for about two minutes. Add the remaining ingredients and stir well to coat. Remove from heat and transfer veggies to a well oiled baking sheet. Roast in a 450 degree oven for about 30 minutes or until veggies are tender.