Pan-glazed carrots and potatoes are a great vegetable side dish, particularly suitable as an accompaniment to roasts and meatloaf.
It is a simple preparation that offers an extra opportunity, sometimes overlooked, to consume vegetables and can be an appealing way to present carrots and potatoes to children, thus making them more inviting.
If you make this side dish with baby carrots and potatoes, the result will be even more delicate.
Naturally, if you leave these vegetables whole, cooking times will need to be adjusted, and if the carrots are very small, you’ll need to start the preparation with just the potatoes and then add the carrots when the potatoes are halfway cooked.
As for the aromas used, everyone can flavor the dish with the spices and herbs they prefer.
In short, a different and colorful side dish that has all the sunshine of spring days.
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 197.51 (Kcal)
- Carbohydrates 28.04 (g) of which sugars 13.07 (g)
- Proteins 2.19 (g)
- Fat 9.61 (g) of which saturated 1.38 (g)of which unsaturated 0.14 (g)
- Fibers 3.93 (g)
- Sodium 162.94 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 12 oz carrots
- 9 oz potatoes (yellow flesh)
- 3 tbsp extra virgin olive oil
- 1 tbsp honey (acacia or lemon)
- 1 tbsp balsamic vinegar
- to taste rosemary (preferably fresh)
- to taste thyme
- to taste ground cinnamon
- to taste salt
Tools
- Knife for vegetables
- Cutting board
- Pan large non-stick with lid
Steps
Prepare the pan-glazed carrots and potatoes by first peeling the carrots and potatoes.
Then, on a cutting board with a kitchen knife, cut both these vegetables into sticks all of the same size.
In the same pan where the final cooking will be done, pour in about 1 inch of water and bring it to a boil.
Once boiling, lightly salt and add the carrot and potato sticks.
Boil for 5 minutes, then drain most of the water.
Off the heat, add an emulsion of 3 tablespoons of olive oil, a pinch of fine salt, 1 generous tablespoon of honey (I used lemon blossom honey), and a tablespoon of balsamic vinegar on these vegetables.
Add fresh rosemary sprigs, thyme, and a sprinkle of cinnamon.
Turn on the heat and cook on low heat with a lid for another 20 minutes, occasionally adding a little water, just enough to complete the cooking.
The dish will be ready when the potatoes and carrots have reached the desired softness.
Towards the end, check the level of softness achieved by piercing some carrot and potato sticks with a fork.
Keep in mind that if you keep these vegetables on the heat for too long, the result will look mushy.
It is therefore preferable to remove the pan from the heat when the softness and appearance of these vegetables have reached a satisfactory balance.
The pan-glazed carrots and potatoes are thus ready.
Decorate with fresh rosemary sprigs before serving, and if desired, with an additional, but light, sprinkle of ground cinnamon and thyme.
In the fridge, tightly sealed in an airtight container, for 2 – 3 days.
In the fridge, tightly sealed in an airtight container, for 2 – 3 days.
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