1 medium potato* (any kind), cut into 1- 2 inch cubes
1 yam*, cut into 1 - 2 inch cubes
1 carrot, peeled and sliced into 1 inch segments or cubes
1 parsnip, peeled and sliced into 1 inch segments
6 brussels sprouts
1/2 head garlic, cloves separated and skins removed
2 large shallots, peeled and quartered ( sweet or red onions )
1 yellow bell pepper, cut lengthwise into 1 inch strips
1 red bell pepper, cut lengthwise into 1 inch strips
1/2 cup Calamata olives, pitted
2-4 tablespoons olive oil ( more oil, the better )
2 sprigs of FRESH Rosemary or thyme
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
* If you leave the skin on large tubers before roasting, wash and scrub well. Soak in washing vinegar for at least 15 minutes before chopping.
Preheat oven to 450 F degrees(232 C ) and prepare vegetables.
In a large bowl, toss potatoes, yams, carrots and brussels sprouts with olive oil and salt. Add to roasting pan and roast in the oven for 20 minutes
Toss garlic, shallots with 1 tbsp. of olive oil. Add to pan. Roast for 20 more minutes
Toss chopped bell peppers, olives and black pepper with a tablespoon of oil and add to pan. Add 2 rosemary sprigs on top of the vegetables. 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. The last cooking time varies since oven temperatures are not all the same - even though the temperature reading is accurate.