Roasted Potatoes, Carrots and Shallots with Rosemary
- 1 tablespoon finely chopped fresh rosemary or 1 ½ teaspoons dried
- 3 tablespoons olive oil
- 8 large shallots, peeled
- 6 medium carrots, peeled, cut into 2-inch pieces
- 1 ¾ pounds medium-size red-skinned potatoes, cut into ¾-inch pieces
1. 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 gol...