Ingredients
2 tablespoons butter3 cups cubed red potatoes (about 2-1/2 pounds)1-1/2 cups diagonally sliced carrots3/4 cup chopped onion1/4 cup minced fresh parsley1 garlic clove, minced1/4 teaspoon salt1/4 teaspoon pepper
Preparation
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 10-15 minutes or until vegetables are tender, stirring every 5 minutes.
