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Roasted Fingerling Potatoes and Maple Glazed Carrots

1 May

My photography sucks even more than usual. This was taken with my phone.

I love roasting chicken.  There’s only two of us, so there is always plenty of leftover chicken to use  for the rest of the week.  (I think these leftovers are destined for chicken enchiladas.)  I normally just make mashed potatoes as a side, but I bought some cool fingerling potatoes on sale and wanted to give them a try.  They were awesome!  The little purple ones were kind of scary, but they taste just like regular potatoes.  Crisp on the outside and perfectly tender and fluffy on the inside.  I tried to sneak another veggie into our meal, but with the butter and maple syrup, it kind of negates all the health benefits of the carrots.  🙂

What You Need:

  • 1 lb bag of baby carrots
  • ¼ C Maple Syrup (the real stuff)
  • ¼ C Butter
  • Kosher Salt to season
  • (optional parsley to garnish)


Combine carrots, syrup, butter, and salt in a sauce pan.  Bring to a boil over medium-high.  Cook for 15 minutes, until the sauce coats the carrots.

What You Need:

  • 2 lbs fingerling potatoes, scrubbed
  • 5-6 cloves of garlic, crushed
  • Olive Oil
  • Kosher Salt and Cracked Black Pepper to season


Preheat oven to 425 degrees.  Spread potatoes in an even layer on a baking sheet.  Drizzle liberally with olive oil.  Toss with garlic.  Season the potatoes with kosher salt and freshly cracked black pepper.  Put them in the oven for 25-30 minutes until cooked completely.