Sage Potatoes & Cinnamon Carrots

Kathleen Frantz of Katy’s shares her recipe for sage potatoes and honey cinnamon carrots.

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preparation Time
10 mins

cook Time
25 mins


417 per serving


  • 1 pounds Medium redskin potatoes, cut into in" cubes
  • 1 pounds Medium Yukon gold potatoes, cut into " cubes
  • 1 cup water
  • 2 tablespoons Olive Oil
  • 3 cloves fresh garlic, chopped
  • 1/4 cup chopped fresh sage, stems removed
  • 1/4 teaspoons freshly ground black pepper, to taste
  • 2 pounds fresh carrots, peeled
  • 1/2 teaspoons ground cinnamon, to taste
  • 1 cup water
  • 2 tablespoons honey
  • 2-1/2 tablespoons butter
  • 1/2 teaspoons sea salt, to taste
  • 1/4 teaspoons freshly ground black pepper, to taste
  • 1/8 teaspoons granulated garlic



Place the potatoes and water into to large non-reactive skillet and cover with the lid. Cook until just tender. Remove potatoes into a bowl and rinse skillet. Return the pan to med -- high heat. Add the oil and garlic and the sage. Cook for 1 minute and add the cooked potatoes. Toss gently until the sage is evenly mixed in over the potatoes. Season to taste with sea salt and freshly ground black pepper. Keep warm until ready to serve or serve immediately.


Turn cut the carrots, making sure the pieces are all about the same size. (To turn cut a carrot -- cut the end on the carrot off, then cut on a bias, approximately half way, then turn the carrot and repeat until the carrot is cut. Each piece should be about 1- 1 in long.) Place the carrots, water and cinnamon into the 2 qt. non-reactive pan. Stir and cover with a lid. Cook over medium --high heat for approximately 15 minutes or until the carrots are almost cooked. Remove the lid and continue to cook until most of the water is evaporated. Add the honey and butter. Stir and continue to cook until the carrots are tender and coated in a thin glaze. Season to taste with the sea salt, freshly ground black pepper, and granulated garlic. Remove from the heat and keep warm until ready to serve.

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