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
- 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.