Roasted Potatoes with Vegetables

This dish serves double duty as a treat for breakfast or as a side dish at dinner.

Serves: 6Hands-on: 5 minutesTotal: 50 minutesDifficulty: Easy

Serves: 6


  • 4 Yukon gold potatoes, peeled and cut into large pieces
  • 3 carrots, sliced
  • 2 shallots, quartered
  • 2 Tbsp. olive oil
  • 1 tsp. paprika
  • 1 tsp. Herbs de Provence
  • 1 tsp. Kosher salt
  • ½ tsp. freshly ground black pepper


  • Preheat oven to 400°F. In a large bowl, mix together the potatoes, carrots, shallots, olive oil, paprika, Herbs de Provence, salt and pepper. Spread them evenly on a roasting pan.
  • Roast the vegetables for 30–45 minutes, until tender. Serve warm.