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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