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!



  • 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.

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.

Southwestern Stuffed Peppers


By: Co+op, stronger together

Total Time: 35 minutes

Servings: 8

Tex-Mex flavors spice up this crowd-pleaser that's equally at home as a weeknight family-friendly meal or for dinner guests.


  • 4 medium to large green peppers

  • 2 cups frozen corn kernels

  • 1 (15-ounce) can of cooked beans, drained and rinsed (black, pinto, or black-eyed peas)

  • 1 cup shredded cheddar cheese or smoked cheddar

  • 1/2 teaspoon salt

  • 1 fresh or pickled jalapeno pepper, diced

  • 1 tablespoon fresh cilantro, chopped

  • 1 cup salsa

  • 1 cup cooked rice (optional)

  • 1 tablespoon butter

  • 1 teaspoon paprika or smoked paprika


  1. Preheat the oven to 375°F, and bring a stockpot of water to a boil.

  2. Cut the green peppers in half through the stems, or leave whole and remove the tops. Remove seeds and thick inner ribs. Blanch peppers for 4 minutes. Remove and reserve.

  3. In a large bowl, combine the corn, beans or black-eyed peas, cheese, salt, jalapeno, cilantro, salsa, and rice (if using).

  4. Stuff each pepper or pepper half with an equal amount of the filling and place in a baking dish.

  5. Add enough water to fill the bottom of the baking dish. Top each pepper or pepper half with a dab of butter and a pinch of paprika and bake 20 minutes.

Serving Suggestion

Top with salsa, sour cream, or guacamole and serve with tortilla chips.