Potato-and-Carrot Amandine

Potato-and-Carrot Amandine
Photo by www.myrecipes.com

Ingredients

  • 3 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon pepper
  • ¼ cup slivered almonds, toasted
  • 1 tablespoon lemon juice (optional)
  • 1 teaspoon salt
  • 1 (16-oz.) package baby carrots
  • + 9 more ingredients
    • 3 tablespoons olive oil
    • 1 tablespoon lemon juice (optional)
    • 2 tablespoons chopped fresh parsley
    • 8 small red potatoes, quartered (about 1 1/4 lb.)
    • ¼ cup slivered almonds, toasted
    • 1 teaspoon salt
    • 1 (16-oz.) package baby carrots
    • ½ teaspoon pepper
    • 8 small red potatoes, quartered (about 1 1/4 lb.)

1. Place potatoes and carrots in a single layer on a 15- x 10-inch jelly-roll pan. Drizzle with 3 Tbsp. olive oil, tossing to coat; sprinkle evenly with salt and pepper. 2. Bake at 400° for 45 to 50 minutes or until vegetables are tender and lightly browned, stirring once. Transfer vegetables to ...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network