Slightly Glazed Carrots & Seasoned Red Potatoes

Thanksgiving is 10 days from today, people!  Do you know what you're having?  Here are two suggestions if you're looking for easy and healthy sides to fill the table out.

So incredibly simple and oil free!  A lot of times, glazed carrots and gooey and sticky, and I just don't like that.  These babies and just ever so slightly glazed.  The glaze gives them just a little oomph for a special dinner if needed, or, if you have kids (or a husband) who isn't fond of carrots, maybe this will be the turning point without compromising on health.

I got the idea over here, but tweaked it pretty well.

Slightly Cider Glazed Carrots
serves 4-6 sides

• 1 lb baby carrots (3-4 cups)
• 2 TBLS packed brown sugar
• 1 TBLS apple cider vinegar
• 1/2 tsp dry mustard
• 1/2 tsp paprika 

-- Cook or roast carrots.  Drain if needed.

-- Mix remaining ingredients together until sugar dissolves.  Simply pour over carrots and stir to coat well.  You can also heat it all together in a small sauce pan (preferred if there is time). 

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These red potatoes are such that you could eat them in the summer next to a burger, or next week alongside your turkey (or stuffed acorn squash).  My boys love these, and since I buy white potatoes so rarely, this is my preferred way to eat them when I do buy them for another recipe (read: soup) and have leftovers. Like most dishes involving balsamic vinegar, they're even better after a few days.  I've even eaten these cold, and they're fabulous!

Seasoned Red Potatoes

Serves: 6 (1 cup portions)

Active time: 3 minutes

Cook Time: 10 minutes

Total time: 13 minutes

Serving Suggestions:  With pretty much any main dish that you would serve potatoes with.  Grilled chicken, green beans, and/or a small bowl of soup.  

What you'll need:

• 6 cups small cubed red potatoes
• 1 TBLS olive oil
• 3 TBLS balsamic vinegar
• 2 tsp crushed spices: thyme, basil, and oregano are our favorite OR Italian seasoning
• 1/2 tsp salt
• 1/2 tsp pepper

What you'll do:

• Boil, roast, or microwave potatoes until “fork tender”.  
• Meanwhile, combine all other ingredients in a small bowl.
• Once potatoes are done, drain if necessary, and place in serving bowl.  Pour "sauce" over the potatoes and stir to coat.

Alternative: Add 3 cups chopped and cooked green beans (12 oz frozen bag).  Increase Balsamic Vinegar to ¼ cup and herbs to 1 TBLS.  Salt and pepper to taste.