Potatoes, carrots, and shallots with rosemary
1-2 lbs potatoes (red?), cut into 3/4 inch pieces 6 medium carrots in 2 inch pieces, and/or other veggies you like 8 peeled shallots 3 T olive oil 1 T finely chopped fresh rosemary, or 1 1/2 t dried salt and pepper to taste
Put everthing except rosemary in a roasting pan, and toss to coat. Roast at 400 til tender (45 min.?), add rosemary and cook until potatoes are browned (!% ?).