Grilled Carrots with Redskin Potatoes for #FoodnFlix

Our movie choice for Food n Flix this month is Popeye, starring Robin Williams and Shelly Duvall.  I was happy with this choice made by Elizabeth of  The Lawyer's Cookbook, formerly The Law Student's Cookbook :), which gives a hint to how long she has been blogging. This is Elizabeth's invitation post and you still have time to join us if you'd like.

It had been years since I saw this movie.  It was fun and a little bittersweet seeing Robin Williams so young with his life yet ahead of him.  He did a great job as Popeye and Shelly Duvall was perfect as Olive Oyl.  I thought the entire crew was well casted. It is a goofy, spoofy movie just like the cartoon. It is a musical which I always enjoy.  

Now, I am sure you are imagining that I am going to make something with spinach.  I would have thought so as well, especially since I love spinach.  But you know who doesn't like spinach?  Popeye. At least not in the beginning of the movie.  What Popeye does like is carrots and when he first arrives in town he goes to the vendor to buy some.  The vendor tries his darndest to convince Popeye to get broccoli or brussels sprouts or even spinach but Popeye only has eyes for the carrots.

Popeye takes his carrots and heads out to find a room.  The townsfolk do not take kindly to strangers but he finally finds an opening at the Oyl's house.  There he meets Olive, Wimpy and Bluto to whom Olive is engaged, and the fun begins.  It's not a bad way to spend an evening especially if you have fond memories of the cartoon.

I cleaned the carrots leaving a little of the stem intact.  These were young, fresh carrots that I had gotten from the farmer's market so I didn't bother scraping them.  A good scrub and a toss with olive oil, salt and pepper was all they needed.

I had planned to serve a rice pilaf as the starch with our dinner the night I made these carrots but then changed my mind and tosssed some red skin potatoes into the carrot mixture.

I dumped the entire conglomeration into a grill pan and let them cook until tender with some browning.  It was a dish that Popeye would have loved, unless he was trying to find a spot at the Oyl's table where the food disappears faster than a person can find a chair and take a seat.

Grilled Carrots with Redskin Potatoes

1 bunch young carrots, scrubbed and most of the tops removed

4-5 Redskin potatoes, cleaned and halved or quartered depending on size

3 T. olive oil

Kosher salt to taste

Freshly ground pepper to taste

Toss all ingredients together in a large bowl.  Transfer to a grill pan set over a grill that has been preheated to high heat.  Close the lid and let roast, tossing every few minutes, until tender and golden in spots, about 15 minutes.  Print Recipe