This is probably one of my favorite side dishes to do with roast chicken or pork tenderloin. Sometimes I will cook chicken thighs in the same skillet which gives it great flavor (and less dishes to clean!). The sauce gets added before it goes in the oven which turns the sauce into more of a glaze. I don't measure my seasonings much, add or remove what you don't want and taste as you go. The flavor combinations might sound strange but I promise they all work well together!
Ingredients:
3-4 medium potatoes diced into 1-1.5 inch cubes
4-5 carrots peeled: either cut baby carrots in half or cut carrots to about the same size as potatoes
1 medium-large onion chopped
6 T chopped garlic (this is a very garlic friendly household)
Seasonings:
salt and pepper to taste
1 tsp smoked paprika
1+ tsp red pepper flakes
3/4 cup chicken broth
1/4 cup ketchup
2-3 T teriyaki sauce
4 T low sodium soy sauce
2 T honey
fresh rosemary or parsley to garnish
Instructions:
1) Add enough vegetable or canola oil in your skillet to cover the pan, heat on med-high heat
2) Add all the vegetables, stirring occasionally for 10 minutes on medium heat until they soften slightly
3) Add the garlic, stir 30 seconds-1 minute so it doesn't burn
4) Mix all the other seasonings and add to pan, stir to combine and bring to a boil. This makes a lot of sauce which will reduce in the oven.
5) Bake at 400 F for 25-30 minutes or until potatoes and carrots are fork-tender
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