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Roasted Winter Vegetables with Rosemary and Calamata Olives Recipe

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This recipe for Roasted Winter Vegetables with Rosemary and Calamata Olives, by , is from NWCC Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheila Taylor

Category:
Category:

Ingredients:  
Ingredients:  
1 medium potato, any kind,cut into inch pieces
1 yam,skin on,cut into inch pieces
1 carrot,peeled and sliced into inch thick pieces
parsnip,sliced into inch slices (optional)
6 brussel sprouts
tsp salt
1 tbsp olive oil
head garlic cloves,separated and skins removed
2 large shallot,peeled and quartered
1 yellow bell pepper,cut lengthwise into inch strips
1 red bell pepper,cut lengthwise into inch strips
cup pitted Calamata olives
cup fresh rosemary or cup fresh thyme,stems removed
tsp freshly ground black pepper

Directions:
Directions:
Preheat oven to 450 degrees and prepare vegetables.
In a large roasting pan (or similar facsimile) add potatoes,carrots and brussel 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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