If you're looking for a nice side dish, I've got a great suggestion -- potatoes and carrots in a lemony butter sauce. And, yep, it meets Gumbo Writer requirements of easy, cheap and good! Serve with any entree and fresh asparagus to complete the meal.
Lemony Carrots & Potatoes
6 large baking potatoes
1 medium bag of fresh baby carrots
1 stick butter, or equivalent of Smart Balance spread
1 lemon
Sea salt and pepper
Bring large pot of water to boil. Peel and cube potatoes and add to pot along with carrots you've cut in half. Cook on medium-high until soft (but not mushy). Drain in colander.
While veggies are in colander, add butter to pot. When it's completely melted, add veggies back to pot. Season to taste. Cut lemon in half and squeeze juice over carrots and potatoes, being careful not to include lemon seeds. Stir until mixed well. Cover with lid and let sit 10 minutes, then stir again.
Zesty and yummy! Serves 8-10.
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