Recipe information
Yield
Makes 4 servings
Ingredients
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
Preparation
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.
