Roasted Carrots, Potatoes and Shallots

These savory vegetables are a delicious accompaniment to nutty tempeh, turkey burgers or roast chicken. Or top a spinach salad with the warm veggies and a sprinkle of blue cheese.

Roasted Potatoes

Prep Time

45 minutes

Cook Time

10 minutes


6 Servings


1 pound carrot
1 pound potato, red (halved or quartered)
6 shallot (peeled)
2 tablespoons olive oil
  pinch salt
  pinch black pepper
1 tablespoon thyme, fresh (chopped)
2 tablespoons balsamic vinegar


Heat the oven to 450 degrees F. If carrots are large, slice them into halves or thirds. Toss the carrots, potatoes and shallots with the oil, salt and pepper, then spread on a large sheet pan. Roast for 25 to 30 minutes, stirring once or twice. Remove from oven, stir in the thyme and balsamic vinegar and return the pan to the oven to roast for another 10 to 15 minutes until the veggies are tender and browned. Add additional salt and pepper to taste. Serve warm.


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