Worth a trip

Roasted Potatoes, Onions, and Carrots

Name: Roasted Potatoes, Onions, and Carrots
Ingredients: 1 1/2 pounds small red potatoes, halved; 3 large red onions, cut lengthwise into 1/2-inch wedges (keep root ends intact); 6 carrots, cut diagonally into 1-inch pieces; 8 large shallots, halved lengthwise; 6 tablespoons olive oil; Salt and freshly ground black pepper

A small grocery run gets this on the table.

Ingredients

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directions

1.
Preheat oven to 450°F with racks in upper and lower thirds. Oil 2 large rimmed baking sheets.
2.
Toss potatoes, onions, carrots, and shallots with oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Divide vegetable mixture between baking sheets.
3.
Roast vegetables, stirring occasionally and switching position of sheets halfway through, until vegetables are tender and golden, about 1 hour.

Recipes sourced from Epicurious.com.

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Directions