Ingredients

The following ingredients have 4 Servings
  • 1½ pounds small potatoes (680 grams, washed and halved)
  • 4 shallots (halved)
  • 1 pound carrots (454 grams, peeled, cut into ½-inch pieces)
  • 2 tablespoons olive oil (extra virgin)
  • 1 teaspoon paprika
  • 1 tablespoon rosemary (fresh, or 1 teaspoon dried)
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 teaspoon lemon juice (freshly squeezed, optional)
  • 1 tablespoon Italian flat-leaf parsley (fresh and finely chopped, optional)

Instruction

  • Preheat the oven to 400°F/205°C. Place one oven grate at the bottom and another one in the middle of the oven.
  • Spray a baking dish or roasting pan, at least 9 by 13 inches, with cooking spray.
  • Transfer the halved potatoes, shallots and the sliced carrots to the roasting pan or baking dish. 
  • Add 2 tablespoons of olive oil and toss the vegetables together for a few minutes ensuring all are well coated with the oil. 
  • Season with chopped rosemary, paprika, ½ teaspoon of salt (or to taste) and ⅛ teaspoon freshly ground pepper (or to taste).
  • Toss to combine. Arrange in a single layer. 
  • Cover tightly with a piece of aluminum foil and bake on the bottom oven grate for 20 minutes.
  • Remove the baked vegetable dish from the oven and carefully lift and remove the foil. Toss the vegetables gently together. 
  • Return the dish to the oven and place it on the middle grate. Roast for an additional 30-35 minutes or until the vegetables are golden, crispy on the edges and cooked through.  Gently toss the vegetables two more times as they are roasting in the oven. 
  • Remove from the oven, toss the vegetables with 1 teaspoon freshly squeezed lemon juice, taste and adjust seasonings for salt and pepper. 
  • Transfer to a serving platter. As an option, garnish with 1 tablespoon of chopped fresh flat-leaf Italian parsley. Enjoy.