Online Recipe Book

Roasted Potatoes, Carrots, and Shallots

Source
http://mangeratrois.net/index.php/recipes/vegetables/454-roasted-potatoes-carrots-and-shallots-with-rosemary via http://community.livejournal.com/manger_a_trois/113700.html
Yield
2 servings
Prep info
10 min prep + 75 min roast
Prep time
Not set
Cook time
1 hour, 25 minutes
Time required
1 hour, 25 minutes
Oven preheat
400F
Type
Side
Status
Not tried
Tags

Ingredients

  • 260 g small potatoes, cut into 8 wedges each
  • 2 medium carrots, scrubbed and cut into 2" pieces
  • 2 large shallots, peeled
  • 1 T olive oil
  • 1 t fresh rosemary, finely chopped

Method

1. Preheat oven to 400°F. 

2. Combine potatoes, carrots, shallots and oil in large bowl. Sprinkle with salt and pepper. Toss to coat. 

3. Transfer vegetables to roasting pan. Roast until vegetables are almost tender, stirring occasionally, about 45-60 minutes. Add rosemary and roast until vegetables are golden brown and tender, about 15 minutes longer. Transfer vegetables to bowl and serve.

Notes