Roasted Potatoes, Onions, and Carrots
4.4
(2)
Roasted Potatoes, Onions, and CarrotsDavid Cicconi
Add color to any meal at any time of year with this mix of red, purple, and orange vegetables, all roasted together.
Cooks' note:
If you are also making the Rosemary 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.
Recipe information
Total Time
1 1/4 hours
Yield
Makes 8 servings
Ingredients
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
Preparation
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.
Recipe notes
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