Roasted Potatoes, Onions, and Carrots

Ingredients for Roasted Potatoes, Onions, and Carrots

• 675g 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

How to make Roasted Potatoes, Onions, and Carrots

Preheat oven to 232°C with racks in upper and lower thirds. Oil 2 large rimmed baking sheets.

Toss potatoes, onions, carrots, and shallots with oil, 1 teaspoon salt, and 1/2 teaspoons pepper in a large bowl. Divide vegetable mixture between baking sheets.

Roast vegetables, stirring occasionally and switching position of sheets halfway through, until vegetables are tender and golden, about 1 hour.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.