Roasted Carrots, Potatoes, and Shallots
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 8 as a side dish
Ingredients
1 pound small new red potatoes, cut in half lengthwise2 tablespoons olive oil ½ teaspoon table salt 1 pound baby carrots (one 16-ounce bag)6 shallots (about 6 ounces), peeled and cut in half lenghwise
Before You Begin
Give the potatoes a head start so they will be done at the same time as the carrots and shallots.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Place potatoes in broiler-pan bottom, add 1 tablespoon olive oil and ½ teaspoon salt; toss to coat. Arrange potato halves so cut sides face down, cover pan with aluminum foil, and roast 20 minutes.
- Remove foil. Add carrots, shallots, remaining 1 tablespoon olive oil, and ½ 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.
Yield
Serves 8 as a side dishIngredients
1 pound small new red potatoes, cut in half lengthwise
2 tablespoons olive oil
½ teaspoon table salt
1 pound baby carrots (one 16-ounce bag)
6 shallots (about 6 ounces), peeled and cut in half lenghwise
Ingredients
1 pound small new red potatoes, cut in half lengthwise
2 tablespoons olive oil
½ teaspoon table salt
1 pound baby carrots (one 16-ounce bag)
6 shallots (about 6 ounces), peeled and cut in half lenghwise
Ingredients
1 pound small new red potatoes, cut in half lengthwise
2 tablespoons olive oil
½ teaspoon table salt
1 pound baby carrots (one 16-ounce bag)
6 shallots (about 6 ounces), peeled and cut in half lenghwise
Why This Recipe Works
For our roasted carrot recipe, we wanted to release the sweetness from the carrots, yielding a caramelized exterior and a smooth, tender interior. We liked prepared baby carrots, which require no cleaning or cutting. Tossing them with olive oil and salt (no pepper—it masks the carrots’ flavor) and roasting them on a broiler pan in a hot oven for 20 minutes got us the roasted carrots recipe we were after.
Before You Begin
Give the potatoes a head start so they will be done at the same time as the carrots and shallots.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Place potatoes in broiler-pan bottom, add 1 tablespoon olive oil and ½ teaspoon salt; toss to coat. Arrange potato halves so cut sides face down, cover pan with aluminum foil, and roast 20 minutes.
- Remove foil. Add carrots, shallots, remaining 1 tablespoon olive oil, and ½ 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.
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