The ‘traditional’ recipe for brown butter frosting is no longer widely used, although it is still wonderful. Making it is simple as long as you take care to avoid burning the butter. On top of brownies, this frosting is fantastic.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
Ingredients
- 1 ¾ pounds small red potatoes, halved
- 1 ½ pounds carrots, cut into 3-inch pieces
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon lemon zest
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, oregano, salt, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
- Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.
Reviews
Used this recipe for potatoes, carrots, and parsnips and it was divine. Am definitely adding it to the rotation!
Used thyme instead of oregano; used part EVOO and part melted butter; added broccoletti.
didn’t have any carrots so I used butternut squash and sweet vidila onions with potatoes. OMG, I almost didn’t get any! And my wife; who hates squash; says I can make this any time…WINNER!
Great easy and delicious recipe!
This was the PERFECT way to cook Potatoes and Carrots for a large family dinner. Doubled the recipe and kept all ingredients according to recipe. Will definitely be making this again!
Love these. I’m not a fan of oregano, but always have a fresh rosemary plant in the kitchen window, so I add some fresh chopped rosemary leaves to the oil. Can also add quartered onions and unpeeled garlic cloves…for even better flavor.
This is quick to get ready and delicious!
I had everything in the pantry already and it came out GREAT! I would not have thought of adding the honey and it really added to the flavor!
Made as is, added some mushrooms, really easy, very good. B
Made it last night to accompany a roast and it was delicious. Will definitely add this to my favorites!
I did not use oregano since I was serving with grilled steak and for my green veggie, I steamed broccoli – don’t like oregano on broccoli! .
I followed the recipe and we were very pleased with the veggies. Will be making this one again since everybody in our house loves their potatoes and carrotts. Thank you for sharing the recipe.
Perfect!
Made it – Loved it! Adding honey was just the right “je ne sais quoi”. It was there, without being too sweet. And my hubby cleaned the pan 😉 Winner!!
I made this dish with my Christmas Rib Roast and it was a perfect match for my oven temperature. I used colored carrots and small fingerling potatoes making this very festive looking. The few that were left heated up nicely for serving with my leftovers. Will definitely make again. Highly recommend
Combined with a grilled Spanish mustard beef, mmmm yum. The fact that carrots and honey add some sweetness to it makes it perfect.
This was excellent! I’ve made them several times and we’re eating the carrots as a snack during the week. I can’t use honey but I didn’t change anything else. Thanks so much for the recipe ******
I made his nearly as written, I doubled the recipe and used baby carrots to save time and did not measure my lemon zest, I used the zest of a full lemon (typically approx 1TB). Overall, everyone in my family ate this without complaints but no one was exclaiming these were the best potatoes ever. To my surprise, these were on the more bland side and could especially use more seasoning/salt and pepper.