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  • Roasted & Herbed Potato Carrot Shallot Medley

    1 vote
    Roasted & Herbed Potato Carrot Shallot Medley
    Prep: 20 min Cook: 40 min Servings: 6
    by Now We're Cooking!
    34 recipes
    >
    This is my own mash-up (pardon the pun) inspired initially by a recipe from Giada De Laurentis. G's recipe involved parsnips and brussels sprouts, not my combination of potatoes or shallots. However, because I would like to stay with Max a while longer, I know better than to foist either parsnips or brussels sprouts.

    Ingredients

    • 1/3 cup of extra virgin olive oil
    • 1 1/2 pounds mini-medley potatoes - see link
    • 2 medium-larger size sweet potatoes cut into 1/2 chunks/pieces
    • 3-5 medium carrots, cut into 1 1/2 inch thick circles
    • 3-5 shallots (or more), peeled and cut into chunks
    • 1 tablespoon dried oregano
    • 1 tablespoon dried rosemary
    • 1 teaspoon dried thyme (or to taste - I used more)
    • 1 teaspoon dried basil (or to taste - I used more)
    • 1/4 teaspoon sea salt (or to taste - I used about 1/2 teaspoon)
    • 1 tablespoon garlic pepper (can use regular, black, ground pepper)

    Directions

    1. Preheat oven to 400 degrees
    2. Grease an 11x17 inch baking sheet with extra-virgin olive oil - I used a roasting pan instead of baking sheet
    3. Place all ingredients on sheet/in pan, drizzle with more olive oil, and add all the dried herbs
    4. Toss well, evenly coating all the vegetables with the seasonings and oil.
    5. If vegetables seem too dry, add more oil to evenly coat
    6. Roast 40 mins
    7. When vegetables are done, i added 2 tablespoons of unsalted butter, just because I love butter

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