Go Back
Print
Side Dishes: Glazed Carrots and Roasted Potatoes
Servings: 6 people
Author: Emma Cerulli
Ingredients
Glazed Carrots
  • 1 kg Carrots Washed, trimmed and pealed
  • 3 tbsp Extra-virgin olive oil
  • 1 tbsp Champagne vinegar
  • 2 tbsp Orange blossom honey
  • Kosher salt and freshly ground black pepper
Roasted Potatoes
  • 4 lbs Russet potatoes Peeled and cut into eighths
  • 1/2 tsp Baking soda
  • 1/3 cup Goose or duck fat Melted
  • 3 tbsp Fresh thyme finely chopped
  • 2 cloves Garlic minced
  • Kosher salt and freshly ground pepper
Instructions
Glazed Carrots

  1. Preheat oven to 450°F.

  2. Cut the carrots in half lengthwise and toss with olive oil, salt and pepper.

  3. Place in a roasting pan and roast 30 minutes, turning once halfway through.

  4. Toss carrots with vinegar and honey, roast another 20 minutes.

  5. Place the carrots on to the Pearl Sea Platter to serve!
Roasted Potatoes

  1. Preheat oven 450°F. Line a baking sheet, like the thinkkitchen Non-stick Square Pan, with parchment paper.

  2. Cover potatoes with water in a large pot, the Arezzo Sauce Pan is a good option. Add a big pinch of salt and baking soda, bring to a boil. Boil potatoes about 10 minutes. Drain with a colander and let sit 10 minutes to let excess humidity evaporate.

  3. Stir thyme, garlic, salt & pepper into the goose fat. Carefully toss the fat with the potatoes.

  4. Lay the potatoes in one even layer on baking sheet. Roast for 1 hour, turning the potatoes every 20 minutes until crispy and golden brown all over. 

  5. Season with salt & pepper before serving and placing them on the platter with the carrots.