Braised Potatoes And Carrots

• 5 tablespoons extra virgin olive oil
• 1 1/4 lbs large red potatoes, cut in pieces
• 3 carrots, peeled and cut in pieces
• 1 medium yellow onion, sliced
• 3 garlic cloves, crushed
• 1/2 teaspoon sage
• 3/4 teaspoon rosemary
• 1/2 teaspoon thyme
• salt
• black pepper
• 1/2 cup white wine (Zinfindel)

1. In a large saute pan, heat 4 tablespoons of the oil over medium heat. Add the potatoes and carrots. Cook until browned, about 10 minutes. Add the onion and cook another 5 minutes. Add the garlic and the remaining oil. Cook for 2 more minutes.
2. Add the sage, rosemary, and thyme. Add salt and pepper to taste. Add the wine and 1/4 cup water. Bring to a boil, reduce heat, and simmer covered for about 8 minutes. Uncover and continue cooking about 4 minutes until the potatoes are tender and the liquid has thickened enough to coat the vegetables.
3. (If you need to, you can add more water or wine to coat the vegetables. **Also, I always grind up my rosemary into a powder because I don't like little twigs in my food! HA!).

extra virgin olive oil, red potatoes, carrots, yellow onion, garlic, sage, rosemary, thyme, salt, black pepper, white wine

Taken from www.food.com/recipe/braised-potatoes-and-carrots-248275 (may not work)