Roasted Root Vegetables

March/April 1995

Your rating: None Average: 4.4 (5 votes)

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.

"I followed the recipe exactly (creamy gorgonzola polenta served as a side) and my husband and I both thought it was great. Seasoned simply. Simply delicious. The vegetables were the stars of this show, not the seasoning. I am a...
Roasted Root Vegetables

Makes: 6 servings

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  • 8 carrots, peeled, quartered lengthwise and cut into 4-inch sticks (4 cups)
  • 1 1/2 pounds red potatoes, (6 medium), scrubbed and cut into wedges
  • 12 large shallots, peeled, trimmed and cut in half lengthwise (2 cups)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1-2 teaspoons balsamic vinegar


  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; 0 g added sugars; 4 g protein; 5 g fiber; 457 mg sodium; 955 mg potassium.

Nutrition Bonus: Vitamin A (286% daily value), Vitamin C (31% dv), Potassium (27% dv).

Carbohydrate Servings: 2

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

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