Active Time

　　20 minutes

　　Total Time

　　1 1/4 hours

　　Add color to any meal at any time of year with this mix of red, purple, and orange vegetables, all roasted together.

　　

Ingredients

Makes 8 servings

　　1 1/2 pounds small red potatoes, halved

　　3 large red onions, cut lengthwise into 1/2-inch wedges (keep root ends intact)

　　6 carrots, cut diagonally into 1-inch pieces

　　8 large shallots, halved lengthwise

　　6 tablespoons olive oil

　　Salt and freshly ground black pepper

　　

Step 1

Preheat oven to 450°F with racks in upper and lower thirds. Oil 2 large rimmed baking sheets.

　　

Step 2

Toss potatoes, onions, carrots, and shallots with oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Divide vegetable mixture between baking sheets.

　　

Step 3

Roast vegetables, stirring occasionally and switching position of sheets halfway through, until vegetables are tender and golden, about 1 hour.

　　Cooks' note:

　　If you are also making the Rosemary and Thyme Braised Lamb Shoulder , you can roast the vegetables on slightly smaller sheets on upper rack of oven at the same time as the lamb.