2 tablespoons butter
3 cups cubed red potatoes (about 2-1/2 pounds)
1-1/2 cups diagonally sliced carrots (I use whole baby carrots)
3/4 cup chopped onion
1/4 cup minced fresh parsley
1-2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
In a large skillet over medium heat, melt butter. Add potatoes and carrots; toss to coat. Add remaining ingredients and mix well. Reduce heat to medium-low. Cover and cook for 15-20 minutes or until vegetables are tender, stirring every 5 minutes. Yield: 6 servings.
One of our favorites. I have made this using sweet potatoes in place of some or all of the red potatoes.