Roasted Carrots, Potatoes and Shallots
So simple, so delicious. Try these savory roasted vegetable with turkey burgers, roast chicken, tempeh or atop salad.
- 1 pound carrots
- 1 pound red potatoes, halved or quartered
- 5 to 6 shallots, peeled
- 2 tablespoons olive oil
- Pinch each of salt and black pepper
- 1 tablespoon chopped fresh thyme
- 2 tablespoons balsamic vinegar
Heat the oven to 450°F. If carrots are large, slice them into halves or thirds. Toss the carrots, potatoes and shallots with the oil, salt and pepper, then spread on a large sheet pan. Roast for 25 to 30 minutes, stirring once or twice. Remove from oven, stir in the thyme and balsamic vinegar and return the pan to the oven to roast for another 10 to 15 minutes until the veggies are tender and browned. Add additional salt and pepper to taste. Serve warm.
These savory vegetables are a delicious accompaniment to nutty tempeh, turkey burgers or roast chicken. Or top a spinach salad with the warm veggies and a sprinkle of blue cheese.
140 calories, 5 g. fat, 0 mg. cholesterol, 180 mg. sodium, 24 g. carbohydrate, 4 g. fiber, 3 g. protein