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Roasted Potatoes, Onions, and Carrots

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Roasted Potatoes, Onions, and Carrots David Cicconi

  • Active Time

    20 minutes

  • Total Time

    1 1/4 hours

Add color to any meal at any time of year with this mix of red, purple, and orange vegetables, all roasted together.

Ingredients

Makes 8 servings

1 1/2 pounds small red potatoes, halved
3 large red onions, cut lengthwise into 1/2-inch wedges (keep root ends intact)
6 carrots, cut diagonally into 1-inch pieces
8 large shallots, halved lengthwise
6 tablespoons olive oil
Salt and freshly ground black pepper

  1. Step 1

    Preheat oven to 450°F with racks in upper and lower thirds. Oil 2 large rimmed baking sheets.

    Step 2

    Toss potatoes, onions, carrots, and shallots with oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Divide vegetable mixture between baking sheets.

    Step 3

    Roast vegetables, stirring occasionally and switching position of sheets halfway through, until vegetables are tender and golden, about 1 hour.

Cooks' note:

If you are also making theRosemary and Thyme Braised Lamb Shoulder, you can roast the vegetables on slightly smaller sheets on upper rack of oven at the same time as the lamb.

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Reviews (2)

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  • Basic roast veggies recipe. Delicious. Mine burnt a bit too, but I think I left them a bit longer than I should have because the baby wasn't letting me go.

    • BlueMona

    • Montreal, Quebec, Canada

    • 3/2/2015

  • I am a novice cook and these were easy to make and came out great. Only note to other novices - I used 2 different type pains - one an old one and one with a non-stick coating. The potatoes and vegs on the non-stick coating pan cooked much faster - actually burnt - so you need to turn and stir more often.

    • Anonymous

    • Boston, MA

    • 4/21/2014

Tags Carrot Root Vegetable Vegetable Red Skin Potato Potato Side Dinner Dairy Free Gluten Free Nut Free Vegetarian Vegan Easy 5 Ingredients or Fewer Weeknight Meals Roast 万博官网

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