Easter Sides: Brown Butter Glazed Carrots and Herb and Pecorino Potatoes
Prep & Cook Time:40-50 min.
Cook Within:7 days
Spice Level:Not Spicy
Tree Nuts (Pecans)
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Easter is a time for bunny rabbits and family, chocolate eggs and togetherness, candy and… candy. But also special dinners for friends and loved ones. Let us help reduce the stress and release the joy; two sides here are the perfect accompaniment to any Easter protein. Buttery sweet carrots and cheesy potatoes are both easy to make and thoroughly amazing to consume. Happy Easter from Home Chef!
Tip: Want to make quick work of mincing the chives? Hold them in one direction in one hand and use clean scissors to snip.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Mince dill, leaves and stems.
Coarsely chop pecans.
Peel, trim, and cut carrot into ¼" slices on an angle.
Cut potatoes into 1" pieces.
Halve and juice lemon.
Start Potatoes and Make Sauce
Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, seasoning blend, and ¼ tsp. salt. Massage oil and seasoning into potatoes.
Spread into a single layer. Roast in hot oven until tender, 14-16 minutes.
While potatoes roast, combine 1 Tbsp. lemon juice, mayonnaise, chives, and a pinch of salt in a mixing bowl. Set aside.
Cook the Carrots
Place a large non-stick pan over medium heat. Add butter and stir constantly until butter smells "nutty," turns golden, and brown flecks appear, 2-3 minutes.
Stir in carrot, pecans, honey, 2 Tbsp. water, and ¼ tsp. salt until combined. Increase heat to medium-high and cover. Stir occasionally until carrots are tender, 6-8 minutes.
Uncover and stir occasionally until liquid is evaporated and carrots are glazed, 2-3 minutes.
Remove from burner.
Finish the Potatoes
Stir cheese into roasted potatoes until combined.
Roast again until cheese is golden brown, 4-6 minutes.
Finish the Dish
Transfer potatoes and carrots to serving dishes. Garnish carrots with dill and potatoes with lemon-mayonnaise-chive sauce. Serve family-style with the main dish of your choice. Bon appétit!
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