Pork, Potatoes, and Honey Ginger Carrots: a 1 pan meal


Poor picture, but you can see how to make it.

If there’s one certainty in life, it’s that there is never enough time to make dinner. I rush out in the morning to go do work type things and rush home in the evening to do home time things.  I like things like hula hooping outside with the daughter. Or sitting drinking coffee and reading. Or knitting and painting (generally not at the same time!).

I don’t have time for fussy food but that doesn’t mean I don’t make time for good food. Here’s one of those simple, one dish recipes that make a nourishing, filling, warming recipes – perfect for the winter. Or spring. Or really fall or summer! Anytime is a good time for good food.


  1. Dump your meat into one corner of the pan.
  2. Dump your chopped potatoes into the middle.
  3. Dump your cut carrots into the last slice in the pan.
  4. Grate ginger (1 T or so) and sprinkle over the carrots.
  5. Dot with butter (2 T or so)
  6. Sprinkle with salt (1/4-3/4 t or so)
  7. Generously sprinkle potatoes and meat with your choice of seasoning mix. I mix up my own spice mixes – this is called Chesapeake Bay. Use whatever you love.
  8. Cover with foil. Bake in 350 oven until done. More than 30 minutes but less than an hour. It depends on what type of meat you use, how thick the cut… all that.
  9. Once the meat is done, pull it out and let the potatoes and carrots cook until done. Mine all came out at the same time.
  10. Pour maple syrup(1-2 T) over the carrots and let the syrup warm.



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