This recipe was from Martha Stewart but I had to throw in some carrots. This is really delicious. It’s the perfect side to anything. The most wonderful thing about it is that it’s easy and you don’t need to wait for a grand holiday to serve it. It’s really a dish to impress without any effort. Ok, maybe you’ll shed some tears slicing the onions, but come on.
- 4 Tbsp. Olive oil
- 3 tbsp. unsalted butter
- 1 medium onion, sliced thinly
- 1 1/2 lbs. fingerling and very small white potatoes (I only used white potatoes cut into quarters)
- 1 lb. baby carrots
- 4 small shallots, peeled
- 2 sprigs of rosemary
- 1 sprig rosemary roughly chopped
- S & P to taste
- 1 cup chicken stock
- Preheat oven to 375 F.
- Heat oil and butter over medium low heat in a large oven-proof skillet (cast-iron skillets are ideal for this. If you don’t have one, you can do the next 3 steps in a regular pan and transfer them to a baking dish/pan, easy-peasy!)
- Stir in potatoes, carrots, shallots & chopped rosemary. Season with S&P.
- Raise heat to medium high and cook until potatoes and carrots begin to brown. About 10 minutes.
- Remove from heat and add stock and remaining rosemary.
- Cover skillet & place in oven. Cook until potatoes and carrots are fork tender. About 10-15 minutes. Cooking time may vary according to potato size.
- Uncover skillet and cook until liquid is reduced to about a third from its original volume. About 20 minutes.
- You can sprinkle some more rosemary when done or just place a sprig like what I did for color.