Oven Roasted Sage Potatoes and Chinese Five-Spice Carrots
Here are two simple but tasty side dishes.
Oven Roasted Sage Potatoes
Mini potatoes - the amount will depend on the number of guests
Olive oil, for drizzling
Coarse sea salt
Fresh sage leaves, 1 bunch
Preheat oven to 400°F.
Oil a shallow pan. Wash and dry the potatoes. Transfer to the pan. Drizzle with olive oil. Sprinkle with coarse salt and toss in the sage leaves (stems removed).
Bake for about 40-50 minutes, tossing about half way through the cooking process. Serve hot.
Chinese Five Spice Carrots
Carrots, cut into sticks, about 3” x ½” (the amount will depend on the number of guests)
1 tbsp oil
1 tbsp butter
1 tsp Chinese Five Spice
salt to taste
1 heaping tbsp honey
1 orange
In a large skillet, sauté the carrots in the oil and butter over medium heat. Cook about 15 minutes until the carrots are tender and starting to caramelize. Sprinkle with Chinese Five spice and salt. Add the honey and juice of the 1 orange. Toss well, and let cook another couple of minutes. Serve hot.
