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.

Roasted Beet and Fennel Soup

By: Co+op, stronger together

Total Time: 1 hour 30 minutes; 40 minutes active

Servings: 6

Soup season has returned! If you’re already getting your stockpot warmed up for a hearty autumn feast, add this creamy and delightful recipe to your repertoire.

You might already be using fennel seeds in your cooking, so take the next step and pick up a fennel bulb, on sale in the Co-op’s Produce department, for this hearty and warming autumnal soup.



  • 2 pounds medium beets, washed, unpeeled and trimmed

  • 2 tablespoons olive oil

  • 2 cups diced yellow onion

  • 2 cups diced fennel bulb

  • 2 teaspoons minced garlic

  • 4 cups vegetable broth

  • 1 cup orange juice

  • Salt and black pepper to taste


  1. Preheat the oven to 350°F. Wrap the beets in aluminum foil and place on a sheet pan. Roast them in the oven for about 1 hour or until tender. Allow beets to cool, then peel and cut into small chunks. Set aside.

  2. Heat the oil in a large pot over medium-high heat. Add the onion, fennel and garlic and sauté for 10 minutes until soft. Add the chopped beets and the broth and bring to a simmer. Simmer the soup for 15 minutes. Remove from heat and add the orange juice and a pinch each of salt and black pepper. Using a stick blender or carefully, in batches, in a regular blender, blend the soup until smooth. Taste the soup and adjust for salt and black pepper if needed.

Serving Suggestion

Serve this rustic, French-inspired soup “a la vieille Russie” (hot with a swirl of sour cream or yogurt), paired with simple oven-roasted chicken, duck or potatoes. A sprinkle of savory fresh herbs, like dill, thyme or chives, adds even more character.