1
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Halve, peel, and thinly slice shallot.
Cut broccoli into bite-size pieces if necessary. (Save carrots for another use.)