Maple-Sage Chicken & Cheesy Mashed Potatoes

with Roasted Carrots

40 MIN

+$4.99/serving 4 Servings

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with Flank Steaks

From the Test Kitchen

Seared chicken breasts are balanced by two simple, hearty sides of roasted carrots and cheesy white cheddar mashed potatoes. An irresistible pan sauce featuring earthy sage and sweet maple syrup adds flavorful harmony to this dish.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious

Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Flank Steaks
1¼ lbs Potatoes
¾ lb Carrots
1 bunch Sage
1 oz Salted Butter
1 Tbsp Apple Cider Vinegar
2 Tbsps Maple Syrup
4 oz White Cheddar Cheese
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Grate the cheddar on the large side of a box grater. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Pick the sage leaves off the stems; thinly slice the leaves.

2 Make the cheesy mashed potatoes

Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the grated cheddar and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

3 Roast the carrots

Meanwhile, line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

5 Make the pan sauce & serve your dish

Heat the pan of reserved fond on medium-high until hot. Add the maple syrup, sliced sage leaves, and vinegar (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted carrots and cheesy mashed potatoes. Top the steaks and potatoes with the pan sauce. Enjoy!

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