Our family loves the rich flavor of this vegetable side dish when slightly charred in my trusty old iron skillet.
2 T. unsalted butter
3 cups cubed red potatoes
1-1/2 cups carrots, diagonally sliced
3/4 cup chopped onion
1 garlic clove, minced
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 cup fresh Italian flat-leaf parsley, minced
Melt butter in a 12" skillet over medium-low heat.
Add potatoes and carrots. Toss to coat.
Add onion, garlic, salt, and pepper. Mix well.
Cover and cook for 15 minutes, stirring every 5 minutes.
Stir in parsley.