Boistfort Valley Farm
Community Supported Recipe Box

Roasted Potatoes, Carrots and Shallots with Rosemary


  • 1 3/4 pounds medium-size red-skinned potatoes, cut into 3/4-inch pieces
  • 6 medium carrots, peeled, cut into 2-inch pieces
  • 1 large shallot, peeled and sliced
  • 3 tablespoons olive oil
  • 1 tablespoon finely chopped fresh rosemary (2-3 stems) or 1 1/2 teaspoons dried


dish: side
season: fall

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.

Adapted from Bon Appétit, March 1998