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| Pan-Roasted Carrots & Potatoes | |||||||||||
| "Healthy Cooking" magazine - serves 4 | |||||||||||
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Sometimes you just don't want to turn on the oven. |
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| 1 tablespoon olive oil 4 new potatoes, cut into 1/8-inch wedges 4 carrots, peeled and cut into 2-inch pieces 3 tablespoons chopped fresh rosemary |
salt & pepper, to taste 1/2 cup water 1 clove garlic, minced |
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| 1 | In a large nonstick skillet, heat oil over medium heat for about 2 minutes. Add potatoes, cut side down, carrots, rosemary, salt and pepper. Cover and cook about 7 to 8 minutes, turning occasionally. |
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| 2 | Add garlic and 1/2 cup water, cover and cook, stirring occasionally, 15 to 20 minutes or until fork tender. |
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