(slightly adapted from Bob Blumer)
1 large Idaho or Yukon gold potato, skin on, cut into 1 inch cubes
1 large yam, skin on, cut into 1 inch cubes
2 carrots, peeled and sliced into 1/2-inch slices
9-12 Brussels sprouts
1 tablespoon olive oil
3/4 teaspoon salt
1/2 head garlic, cloves separated and peeled
3 large shallots, peeled and quartered
1 large red bell pepper, cut lengthwise into 1/4-inch strips
1/2 cup Kalamata olives, pitted
2 Tablespoons-1/4 cup fresh rosemary or thyme, or a combination, stems removed
3/4 teaspoon freshly ground black pepper
Make the vegetables:
Preheat the oven to 450 degrees F and prepare all of the vegetables. On a rimmed baking sheet or large roasting pan, add the potatoes, carrots and Brussels sprouts. Add the olive oil and salt, and toss thoroughly. Roast in oven for 20 minutes, turning once or twice, while they roast. At this point, if any veggies look well browned, remove to a bowl, and add back in at the end.
Add the garlic and shallots, and toss with the oil already in the bottom of the pan. Roast for 20 more minutes, turning once or twice while they roast. If some of the veggies are very brown, remove to a bowl to add in at the end.
Add the bell pepper, olives, rosemary and black pepper. Toss with the oil already in the pan and return to oven. Cook for another 20 to 40 minutes, turning once or twice or until the vegetables are nicely browned but not charred. Serve immediately.
Makes 4 servings. YUM!
1. Make sure to coat all of the veggies with the oil.
2. If some of the veggies are getting too dark, just remove them to a bowl to add back in at the end.
3. Feel free to change up the veggies. Parsnips, onions, fennel would all be tasty.