Roasted Small Potatoes and Carrots Recipe

Step 1

Preheat the oven to 400°F/205°C. Place one oven grate at the bottom and another one in the middle of the oven.

Step 2

Spray a baking dish or roasting pan, at least 9 by 13 inches, with cooking spray.

Step 3

Transfer the halved potatoes, shallots and the sliced carrots to the roasting pan or baking dish.

Step 4

Add 2 tablespoons of olive oil and toss the vegetables together for a few minutes ensuring all are well coated with the oil.

Step 5

Season with chopped rosemary, paprika, ½ teaspoon of salt (or to taste) and ⅛ teaspoon freshly ground pepper (or to taste).

Step 6

Toss to combine. Arrange in a single layer.

Step 7

Cover tightly with a piece of aluminum foil and bake on the bottom oven grate for 20 minutes.

Step 8

Remove the baked vegetable dish from the oven and carefully lift and remove the foil. Toss the vegetables gently together.

Step 9

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.

Step 10

Remove from the oven, toss the vegetables with 1 teaspoon freshly squeezed lemon juice, taste and adjust seasonings for salt and pepper.

Step 11

Transfer to a serving platter. As an option, garnish with 1 tablespoon of chopped fresh flat-leaf Italian parsley. Enjoy.