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Roasted Carrots
Roasted Carrots
Preheat the oven to 400 degrees F. If the carrots are thick, cut them in half or quarters lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender. Toss the carrots with minced dill or parsley, season to taste, and serve.
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Sautéed Potatoes with Chorizo and Eggs
Sautéed Potatoes with Chorizo and Eggs
Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and sauté until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve with medium fried eggs.
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Roasted Parsley Potatoes
Roasted Parsley Potatoes
Preheat oven to 400 degrees F. Put the potatoes on a baking sheet. Season with salt and pepper. Drizzle the olive oil and sprinkle the parsley. Toss the potatoes to coat. Roast in the oven, until golden and crispy on the outside, tender and cooked through on the inside, about 30 minutes
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