Caramelized Carrots and Rosemary Potatoes

Carrots: Peel carrots, cut at least in half (each according to thickness) and cut into sticks about 5 cm long. In a saucepan, heat the butter and add the sugar. When the quantity turns brown, extinguish with a dash of water, add the carrots and cook gently over medium heat with the lid closed. After about 10 minutes the carrots are still al dente. Then season with fresh nutmeg and parsley and bring to the table.

Potatoes: rinse medium new potatoes thoroughly and clean with a brush. Cut the potatoes in half and place them on a baking tray with the cut side down. Pour olive oil on top of potatoes and sprinkle generously with rosemary and salt. Bake in the oven at 200 °C for about 40 minutes, depending on the size of the potatoes. Serve immediately very hot. They taste exceptionally good on top.

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