Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Roasted Potatoes, Onions, and Carrots


  • 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


  1. Preheat oven to 450°F with racks in upper and lower thirds. Oil 2 large rimmed baking sheets.
  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.
  3. Roast vegetables, stirring occasionally and switching position of sheets halfway through, until vegetables are tender and golden, about 1 hour.