Oven Roasted Red Potatoes and Carrots

It's so great to have a few side dishes that are really simple to make. This is another one of those dishes that doesn't require exact measurements (as you can see by the lack of amounts in the ingredients list). I like to measure the ingredients in this recipe, as my mother would say, "by gosh and by golly". What a silly phrase. But it just kinda seems to makes sense. You basically just want to sprinkle your way through the herbs listed in the ingredients. Sprinkling will do the trick.

After making this, you'll be one step closer to having another hearty, easy side dish in your arsenal.

Adapted from AllRecipes.com

INGREDIENTS:

2 pounds red potatoes, cut into one-inch pieces

1 cup baby carrots

1/3 cup olive oil

oregano

parsley

garlic

salt 

pepper

DIRECTIONS:

Preheat oven to 450 degrees.

Spread potatoes and carrots in a baking dish. Coat generously with olive oil. Sprinkle vegetables with oregano, parsley, garlic, salt, and pepper.

Bake for 40 minutes, stirring halfway.

Add some steak or chicken and enjoy a delicious, hearty meal.

Chickpea Salad with Fresh Herbs, Tomatoes, and Carrots

(photo by Bradford Fishback)

I seem to come up with my favorite creations when I only have about five minutes to plan and thirty minutes to cook. This mediterranean-inspired dish is light, but filling at the same time. Also, it's a great use of fresh herbs! (Something I've been aiming to use more of lately.)

UPDATE (09.08.10): When I first made this, I was in a very garlicky mood apparently so I threw in five cloves of garlic. After eating this again as leftovers, I have realized that five cloves is far too much and I've changed the amount to two cloves of garlic.

INGREDIENTS:

1 can chick peas, drained

2 vine-ripened tomatoes, cut in half and then quartered

2 carrots, peeled, quartered, and chopped

2 cloves garlic, chopped

1/4 onion, chopped

1 big handful parsley, finely chopped

1 big handful cilantro, finely chopped

2 Tablespoons olive oil

salt and pepper to taste

lemon juice

DIRECTIONS:

In a large pan, heat 2 Tablespoons olive oil over medium heat. When oil is glossy, add onions and garlic and cook until onions are transparent, about 2-3 minutes. 

Add carrots, cover with a lid and cook for about five minutes until carrots are just tender (but still with a bit of crunch). 

Add chick peas and cook for another five minutes. 

Next, stir in tomatoes, parsley and cilantro. Let all ingredients meld together for a few minutes, then season with salt and pepper to taste. 

Serve with a lemon wedge, or sprinkle with lemon juice just before serving. 

SERVING SUGGESTION:

Cheese Toast and Yogurt with Cucumbers: Place a piece of gouda cheese on slices of bread and toast in a 450 degree oven for 10 minutes. Serve salad on top of the toast and use the toast to help scoop up juices from the salad. 

You may also include a side of plain yogurt with diced and skinned cucumbers...a true Mediterranean staple. Maybe someday, I'll make tzatziki.