Potato-and-Carrot Amandine |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Amandine, often misspelled as almondine, is a French word meaning to garnish with almonds. We also tested this recipe using presliced refrigerated potatoes, but they did not brown, so we recommend buying fresh whole potatoes. Ingredients:
8 small red potatoes, quartered (about 1 1/4 lb.) |
1 (16-oz.) package baby carrots |
3 tablespoons olive oil |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup slivered almonds, toasted |
2 tablespoons chopped fresh parsley |
1 tablespoon lemon juice (optional) |
Directions:
1. Place potatoes and carrots in a single layer on a 15- x 10-inch jelly-roll pan. Drizzle with 3 Tbsp. olive oil, tossing to coat; sprinkle evenly with salt and pepper.
2. Bake at 400° for 45 to 50 minutes or until vegetables are tender and lightly browned, stirring once. Transfer vegetables to a serving bowl; stir in almonds, parsley, and, if desired, lemon juice. Toss to coat.
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