ROASTED POTATOES, CARROTS AND SHALLOTS WITH ROSEMARY

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Roasted Potatoes, Carrots and Shallots with Rosemary image

Categories     Potato     Side     Roast     Rosemary     Carrot     Winter     Shallot     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

1 3/4 pounds medium-size red-skinned potatoes, cut into 3/4-inch pieces
6 medium carrots, peeled, cut into 2-inch pieces
8 large shallots, peeled
3 tablespoons olive oil
1 tablespoon finely chopped fresh rosemary or 1 1/2 teaspoons dried

Steps:

  • Preheat oven to 400°F. Combine potatoes, carrots, shallots and oil in large bowl. Sprinkle with salt and pepper. Toss to coat. Transfer vegetables to roasting pan. Roast until vegetables are almost tender, stirring occasionally, about 45 minutes. Add rosemary and roast until vegetables are golden brown and tender, about 15 minutes longer. Transfer vegetables to bowl.

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