Roasted Winter Vegetables with Rosemary and Calamata Olives

Total Time:
1 hr 45 min
Prep:
25 min
Cook:
1 hr 20 min

Yield:
2 servings with wild rice
Level:
Easy

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.


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