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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.

Source: EatingWell Magazine, March/April 1995


Recipe Summary test

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.

1 starch, 3 vegetable, 1/2 fat