Best Pan Roasted Potatoes And Carrots Recipes

Sheet Pan Roasted Garlic-Balsamic Pork Tenderloin with Potatoes and Carrots image

Provided by Christy Vega

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

1/2 cup olive oil, plus more for greasing (or use nonstick cooking spray)
2 pounds pork tenderloins
1/4 cup plus 2 tablespoons balsamic vinegar
2 tablespoons honey
1 whole head garlic, minced
1 onion, minced
1/4 cup fresh rosemary leaves, minced
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 pounds baby potatoes, halved or quartered
1 pound carrots, cut into 1/2-inch-thick sticks

Steps:

Preheat the oven to 350 degrees F. Line a large baking pan with aluminum foil. Grease the foil with oil or cooking spray.
Place the tenderloins in the center of the prepared pan and set aside.
Combine the 1/2 cup oil with the vinegar, honey, garlic, onion, rosemary, salt and pepper in a large bowl. Whisk to combine. Reserve 2/3 cup of the marinade in a small saucepan. Stir the potatoes and carrots into the large bowl. Toss to combine.
Drizzle 1/3 cup of the reserved marinade over the pork, coating all the sides. Set the remaining 1/3 cup marinade aside to serve as a sauce. Scatter the potatoes and carrots evenly around the pork. Roast in the oven until the pork reaches an internal temperature of 145 degrees F, about 50 minutes. Let the pork rest for 5 to 10 minutes before slicing.
While the pork is resting, heat the remaining marinade in the small saucepan.
Slice the pork and drizzle with the warm marinade.

Pan-Roasted Potatoes and Carrots image

Number Of Ingredients 6

1/2 pound carrot (4 medium), peeled and cut into 3/4-inch pieces
3/4 pound unpeeled red potato (2 medium), scrubbed and cut into 3/4-inch pieces
2 tablespoons unsalted butter
1/2 teaspoon ground cumin
1/4 teaspoon salt, or to taste
2 tablespoons chopped fresh cilantro

Steps:

1. In a medium pan of boiling water, cook the carrots, uncovered, until crisp-tender, about 3 minutes. Scoop out with a slotted spoon, and put into a bowl. Add the potatoes to the same pan of boiling water, and cook until barely tender, about 4 minutes. Drain the potatoes and add to the bowl with the carrots. 2. Melt the butter in a large skillet, over medium heat. Add the carrots, potatoes, cumin, and salt. Cook, covered, stirring frequently, until the vegetables are tender, 4 to 5 minutes. Remove the lid, raise the heat to high, and cook the vegetables until they start to brown, about 4 minutes. Stir in the cilantro. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves