Roasted Carrots and Potatoes

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.

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