Roasted Winter Vegetables with Rosemary and Calamata Olives
- Level: Easy
- Total: 1 hr 45 min
- Prep: 25 min
- Cook: 1 hr 20 min
- Yield: 2 servings with wild rice
- Level: Easy
- Total: 1 hr 45 min
- Prep: 25 min
- Cook: 1 hr 20 min
- Yield: 2 servings with wild rice
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.
