Roasted Carrots, Potatoes, and Shallots


Give the potatoes a head start so they will be done at the same time as the carrots and shallots.

1 pound baby red potatoes, cut in half lengthwise
2 tablespoons olive oil
1 teaspoon salt
1 pound baby carrots (one 16-ounce bag)
6 shallots (about 6 ounces), peeled and cut in half lengthwise

1. Heat oven to 425 degrees. Place potatoes in broiler-pan bottom, add 1 tablespoon olive oil and 1/2 teaspoon salt; toss to coat. Arrange potato halves so cut sides face down, cover pan with aluminum foil, and roast 20 minutes.

2. Remove foil. Add carrots, shallots, remaining 1 tablespoon olive oil, and 1/2 teaspoon salt to potatoes. Toss to mix all ingredients together (it's OK if potatoes are not facing down), spread in single layer, and increase oven temperature to 475 degrees. Roast for 12 minutes. Shake pan to toss vegetables; continue roasting about 8 minutes longer, shaking pan twice more, until carrots are browned and tender.


Buy the Book!


The America's Test Kitchen Cookbook
by the Editors of Cook's Illustrated
Boston Common Press
ISBN: 093618454X
Hardcover, 352 pages
Recipe reprinted by permission.


The America's Test Kitchen Cookbook



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