Roasted Carrots, Potatoes, and Shallots | America's Test Kitchen

Ingredients

• 1 pound small new red potatoes , cut in half lengthwise
• 2 tablespoons olive oil
• 1/2 teaspoon table salt
• 1 pound baby carrots (one 16-ounce bag)
• 6 shallots (about 6 ounces), peeled and cut in half lenghwise