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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1995


Recipe Summary

2 hrs


Ingredient Checklist


Instructions Checklist
  • Place oven racks at the highest and lowest positions. Preheat oven to 325 degrees F.

  • 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 degrees 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.

Nutrition Facts

184 calories; protein 4.3g; carbohydrates 35.1g; dietary fiber 4.6g; sugars 7.3g; fat 3.9g; saturated fat 0.6g; vitamin a iu 14231.2IU; vitamin c 18.8mg; folate 54mcg; calcium 59mg; iron 1.7mg; magnesium 46.3mg; potassium 961.4mg; sodium 470.5mg; thiamin 0.2mg.

Reviews (1)

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Rating: 5 stars
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 vegetarian and the veggies and polenta were my main course. My husband ate these as a side dish along with some baked chicken and it worked great both ways. Takes a while to prepare and bake but well worth the trouble. Read More