Roasted Potatoes and Carrots Recipe

A couple days ago, when I posted pictures of my granddaughter Macie and I playing with her little pirate ship, I hadn’t processed all photos taken during the party which had lasted late into the evening.  There were pirate activities going on until the Moon rose, and shared close space with Venus and Jupiter.  There was the cooking of course, and the swimming.  There were games, a treasure hunt, and men smoking under majestic Oaks at a cigar lagoon. 

For this blog, I decided to focus on a great recipe that feeds a bounty of pirates.  The dish includes 4 types of potatoes – Yukon Gold, Red Potatoes, Purple Potatoes, and Yams.  It also includes small heirloom carrots and spices.  We barbequed several marinated tri-tips, and grilled fresh marinated asparagus and mushrooms.

In addition to the recipe provided below, here is a link to the party photos.  If you have enjoyed the pictures from our past pirate party shenanigans, you will likely enjoy these too.  Here’s the link: “Pirate Party 2012 Photos”

And here is the recipe for “Roasted Potatoes and Carrots.”

 

Ingredients: 2 lbs. Small Yukon Golds – Cut in Quarters 2 lbs. Small Red Potatoes – Cut in Quarters 2 lbs. Small Purple Potatoes – Cut in Quarters 2 lbs. Small Yams – Peeled – Cut in pieces ofsame size 1 dozen heirloom carrots peeled but left whole (leave some of the green stems) 2 lemons sliced 2 Leeks sliced and halved 5 cloves Garlic – diced 1 cup Brown Sugar 1/3 cup Olive Oil 2 tablespoons Cinnamon 2 tablespoons Allspice 2 teaspoons Fennel Seed 2 teaspoons Caraway Seed Sprigs of Thyme 3 tsp. Salt

Photo is of My daughter, Jill

Directions:   Preheat oven to 425 F.   While oven is coming up to temperature, place a large skillet on the stove.  Over medium-high heat, add a few tablespoons of the olive oil.  Add the leeks and garlic.  Once they have turned slightly translucent, add the brown sugar, cinnamon and allspice, along with the fennel seeds, caraway seeds and sprigs of thyme. In a large baking pan, large enough to contain all potatoes, carrots and lemon slices.  Add the remainder of the olive oil, and toss the potatoes to fully coat the potatoes and carrots.  Add the leek, garlic, brown sugar, with spices mixture over the top of the potatoes and carrots, and toss lightly in the baking pan.  Roast for approximately 45 minutes, or until the vegetables are tender.  Season with salt and pepper if needed.  Discard the thyme sprigs, or place as a decorative accent to the dish.   *Note from Myrl – I doubled this recipe to accommodate the hefty number of Pirates gathered.

 

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