Skillet glazed carrots and potatoes are a delicious vegetable side dish, particularly suitable as an accompaniment to roasts and meatloaf.
It’s a simple preparation that offers an additional, sometimes overlooked, opportunity to consume vegetables and can be an appealing way to present carrots and potatoes to the little ones, making them more inviting.
If you prepare this side dish with baby carrots and new potatoes, the result will be even more delicate.
Naturally, if you leave these vegetables whole, the cooking times will need to be adjusted, and if the carrots are very small, you should start the preparation with just the potatoes and then add the small carrots when the potatoes are halfway cooked.
As for the aromas used, everyone can scent the dish with the spices and herbs they prefer.
In short, a different and colorful side dish that has all the brightness of spring days.
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- Difficulty: Easy
- Cost: Very economical
- 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-fleshed)
- 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
- Skillet non-stick large with lid
Steps
PTo prepare the skillet glazed carrots and potatoes, start by peeling the carrots and potatoes.
Then, on a cutting board and with a kitchen knife, cut both vegetables into sticks of the same size.
In the same skillet where the final cooking will take place, pour two fingers 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.
With the heat off, add to these vegetables an emulsion of 3 tbsp of oil, a pinch of fine salt, 1 heaping tbsp of honey (I used lemon blossom honey), and a tbsp of balsamic vinegar.
Add sprigs of fresh rosemary, thyme, and a sprinkle of cinnamon.
Turn on the heat and let it cook over low flame and with a lid for another 20 minutes, adding a little water from time to time, just enough to cook.
The dish will be ready when the potatoes and carrots have reached the desired tenderness.
Toward the end, check the level of tenderness by piercing a few carrot and potato sticks with a fork.
However, keep in mind that keeping these vegetables on the fire for too long will result in a mashed appearance.
It is therefore preferable to remove the skillet from the flame when the tenderness and beautiful appearance of these vegetables have reached the right compromise.
The skillet glazed carrots and potatoes are ready.
Decorate with fresh rosemary sprigs before serving and, if desired, with a further, but light, sprinkle of ground cinnamon and thyme.
In the fridge well closed in an airtight container, for 2 – 3 days.
In the fridge well closed in an airtight container, for 2 – 3 days.
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