1 medium potato, any kind,cut into ½ inch pieces
1 yam,skin on,cut into ½ inch pieces
1 carrot,peeled and sliced into ½ inch thick pieces
parsnip,sliced into ½ inch slices (optional)
6 brussel sprouts
¾ tsp salt
1 tbsp olive oil
½ head garlic cloves,separated and skins removed
2 large shallot,peeled and quartered
1 yellow bell pepper,cut lengthwise into ¼ inch strips
1 red bell pepper,cut lengthwise into ¼ inch strips
½ cup pitted Calamata olives
¼ cup fresh rosemary or ¼ cup fresh thyme,stems removed
¾ tsp freshly ground black pepper
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.