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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']

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

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