I love oven roasted vegetables year-round, but in this recipe I choose hardier winter vegetables. If you've never roasted vegetables, you're in for a real treat!
25 min prep time / 1 hr 20 min cook time
5 tablespoons olive oil
3 medium potatoes (skin on, cut into 1/2 inch pieces)
3 carrots and/or parsnip, peeled & sliced into 1/2 inch slices
10 brussel sprouts
2 red onions, cut into 1 inch wedges
3 sweet potatoes, peeled & cut into 1 inch cubes
2 large shallots, peeled & sliced
6 cloves garlic, peeled
1/4 cup fresh rosemary or thyme, stems removed
1 yellow bell pepper, cut lengthwise into 1/4 inch strips
1 red bell pepper, cut lengthwise into 1/4 inch strips
1 cup kalamata olives, pitted (optional)
1 1/2 teaspoons salt
Preheat oven to 450 degrees and prepare vegetables.
In a large roasting pan, add potatoes, carrots, brussel sprouts. Toss thoroughly with olive oil and salt. Roast for 20 minutes.
Add garlic, shallots, and toss with oil on the bottom of pan. Roast for 20 more minutes.
Add bell peppers, olives, fresh herbs and pepper. Toss with other vegetables, making sure to coat with oil. Cook for 20-25 minutes more, turning once or twice until vegetables are browned nicely, but not charred. Serves 6.
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