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20 minute dinner recipes

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Roasted Root Vegetables


From EatingWell:  March/April 1995

Roasted carrots, red potatoes and shallots are a terrific accompaniment to any roast meat or poultry dish. For a vegetarian supper, serve over Creamy Gorgonzola Polenta.

6 servings | Active Time: 30 minutes | Total Time: 2 hours



  1. Place oven racks at the highest and lowest positions. Preheat oven to 325°F.
  2. Toss carrots, potatoes, shallots, oil, salt and pepper on a large rimmed baking sheet. Roast the vegetables on the highest rack for 1 hour, stirring once. Increase the oven temperature to 425°F. Stir the vegetables again and transfer to the lowest rack. Roast until the vegetables are browned and crisp, about 20 minutes more, stirring once. Toss with balsamic vinegar and transfer to a serving dish.


Per serving : 184 Calories; 4 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 35 g Carbohydrates; 4 g Protein; 5 g Fiber; 457 mg Sodium; 955 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 3 vegetable, 1/2 fat