Polka Dot Potatoes and Roasted Honey Mustard Mini Carrots

  • Cooking and Prep: 1 h 25 m
  • Serves: 3
  • No Allergens

Using some very basic ingredients and a dash of creativity you can create a very elegant side dish (pictured left). Serve with Melt-in-Your-Mouth Garlic Minute Steak.

Ingredients (10)


Crisped Buttery Potatoes

Start Cooking

Prepare the Carrots

  1. Preheat oven to 400 degrees Fahrenheit.

  2. In a small bowl, combine honey, sugar, garlic, mustard, oil, and salt.

  3. Add carrots to a resealable plastic bag. Pour dressing over carrots and shake to coat. 

  4. Pour carrots into baking pan. Cover and bake 30 minutes. 

  5. Uncover and bake for an additional 10 minutes. Let cool.

Prepare the Potatoes

  1. Heat oil in a heavy nonstick frying pan or wok over medium heat. Add cubed potatoes (they don’t need to sizzle), cover pan, and cook for 20 minutes, stirring occasionally. Adjust heat, if necessary, so potatoes are cooking but not sizzling.

  2. Remove cover and cook 15 additional minutes, stirring occasionally. Potatoes should be soft on the inside, slightly chewy and sticky with a crispy crust on one side.

To Serve

  1. Cut carrots into little discs.

  2. Gently combine carrots and potatoes.

  3. Form or scoop into desired shape and garnish with greens.

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