Roasted Carrots, Potatoes and Shallots

By: Co+op, stronger together

Recipe Information

Total Time: 55 minutes; 10 minutes active
Servings: 6

Give yourself a break from intense preparation with this amazingly simple and devilishly easy recipe from our friends at Stronger Together. With organic russet potatoes at just $3.99 for a 5lb bag, it’s a great time to crank up the oven and enjoy some tasty roasted roots. We recommend trying this recipe with local shallots from WSU Organic Farm — they are absolutely delicious right now!

Ingredients

• 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

Preparation

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.

Serving Suggestion

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.

Grilled Vegetable Antipasto

Entertaining is easy when you have delicious ingredients to work with! Fresh vegetables, grilled or roasted in the oven make for a delightful pairing with your favorite cheese and spreads.

Grilled Vegetable Antipasto

By: Lynne Vea

Total Time: 
25 to 30 minutes

Servings: 
6-8 appetizer portions

Ingredients

• 1/4 cup extra virgin olive oil

• 1/4 cup finely chopped fresh basil

• Squeeze of fresh lemon, plus wedges for serving

• Salt pepper to taste

• 6 to 8 small carrots, peeled

• 1 cup organic snap peas (don’t remove the stems)

• 1 small organic zucchini, sliced diagonally into 1/2-inch thick pieces

• 1 small red bell pepper, seeded and cut into strips

• 4 tomatoes, cut in half lengthwise

• 6 to 8 fingerling potatoes, boiled for 15 minutes and cut in half

• Basil sprigs, to garnish

Preparation

1. Combine the olive oil, basil, citrus juice and the sea salt and pepper in a bowl. Toss the vegetables in this mixture to coat well. Add a little extra olive oil if you need it.

2. Preheat a gas grill to high or build a bed of hot coals. Grill the vegetables, turning once or twice, until grill marks appear and the color pops. Don’t overcook them, as they will continue to cook slightly after you have removed them from the grill. Arrange the vegetables on a platter and serve with any of the additional items below. Garnish with wedges of lemon and whole sprigs of basil.

Serving Suggestions

Accompany all of this bounty with some freshly baked bread and a Mediterranean dip-like hummus and you have a gorgeous tribute to the season!