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Ingredients Jump to Instructions ↓

  1. 1 medium potato (any kind), skin on, cut into 1/2-inch pieces

  2. 1 yam , skin on, cut into 1/2-inch pieces

  3. 1 carrot and/or parsnip , peeled and sliced into 1/2-inch slices

  4. 6 brussels sprouts

  5. 1 tablespoons olive oil

  6. 3/4 teaspoon salt

  7. 1/2 head garlic , cloves separated and skins removed

  8. 2 large shallots, peeled and quartered

  9. 1 yellow bell pepper, cut lengthwise into 1/4-inch strips

  10. 1 red bell pepper, cut lengthwise into 1/4-inch strips

  11. 1/2 cup Calamata olives, pitted

  12. 1/4 cup fresh rosemary or thyme , stems removed

  13. 3/4 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. 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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