Food Network: Roasted Winter Vegetables with Rosemary and Calamata Olives

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Roasted Winter Vegetables with Rosemary and Calamata Olives
Recipe courtesy Bob Blumer, Surreal gourmet

Ingredients
1 medium potato (any kind), skin on, cut into 1/2-inch pieces
1 yam, skin on, cut into 1/2-inch pieces
1 carrot and/or parsnip, peeled and sliced into 1/2-inch slices
6 brussels sprouts
1 tablespoons olive oil
3/4 teaspoon salt
1/2 head garlic, cloves separated and skins removed
2 large shallots, peeled and quartered
1 yellow bell pepper, cut lengthwise into 1/4-inch strips
1 red bell pepper, cut lengthwise into 1/4-inch strips
1/2 cup Calamata olives, pitted
1/4 cup fresh rosemary or thyme, stems removed
3/4 teaspoon freshly ground black pepper

Directions

Preheat oven to 450 degrees F and prepare vegetables.
In a large roasting pan, add potatoes, carrots and Brussels sprouts. Add olive oil and salt, and
toss thoroughly. Roast in oven for 20 minutes,
Add garlic, shallots, and toss with oil in bottom of pan. Roast for 20 more minutes
Add bell peppers, olives, fresh herbs and black pepper. Toss with the oil in the pan and return to
oven.
Cook for 20 to 40 minutes longer, turning once or twice or until vegetables are nicely browned but
not charred. Serve immediately.