1 3/4 pounds small potatoes, such as new, red, or Yukon gold, cut into 8 wedges each
6 medium carrots, scrubbed and cut into 2-inch pieces
8 large shallots, peeled
3 tablespoons olive oil
1 tablespoon fresh rosemary, finely chopped
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.
This recipe is from Epicurious.com. I used to swear that I hate cook carrots. It turns out that I just dislike carrots that are soft and coated in some sort of sugary glaze. Roasted carrots are amazing. It turns out that roasted shallots are quite delicious as well!
Shown here with Fried Green Tomatoes and Tatanka Burger.