Buttery Potatoes & Carrots
- 10 oz. Baby Potatoes
- 1 Carrot
- 1 Tablespoon butter
- 1 clove of minced garlic
- Pinch of parsley
- Place the potatoes in a medium pot of water with a large pinch of salt. If there are any larger potatoes, halve them beforehand. Bring to a boil and cook for 15-20 minutes, until easily pierced with a knife.
- Peel the carrot and cut it into 2 inch by 1/2-inch sticks. When the potatoes are almost ready, add the carrots to the pot and cook for 5-6 minutes, until crisp-tender. Drain and return to the pot.
- Add butter, garlic and a large pinch of parsley. Season with salt and pepper. Cook, tossing, for 1-2 minutes, until the garlic is fragrant.