Roasted Winter Vegetables with Rosemary and Calamata Olives Recipe

Name: Roasted Winter Vegetables with Rosemary and Calamata Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium potato (any kind), skin on, cut into 1/2-inch pieces; 1 yam, skin on, cut into 1/2-inch pieces; 1 carrot and/or parsnip, peeled and sliced into 1/2-inch slices; 6 brussels sprouts; 1 tablespoons olive oil; 3/4 teaspoon salt; 1/2 head garlic, cloves separated and skins removed; 2 large shallots, peeled and quartered; 1 yellow bell pepper, cut lengthwise into 1/4-inch strips; 1 red bell pepper, cut lengthwise into 1/4-inch strips; 1/2 cup Calamata olives, pitted; 1/4 cup fresh rosemary or thyme, stems removed; 3/4 teaspoon freshly ground black pepper

Servings: persons

1 medium potato (any kind), skin on, cut into 1/2-inch pieces
1 yam, skin on, cut into 1/2-inch pieces
1 carrot and/or parsnip, peeled and sliced into 1/2-inch slices
6 brussels sprouts
1 tablespoons olive oil
3/4 teaspoon salt
1/2 head garlic, cloves separated and skins removed
2 large shallots, peeled and quartered
1 yellow bell pepper, cut lengthwise into 1/4-inch strips
1 red bell pepper, cut lengthwise into 1/4-inch strips
1/2 cup Calamata olives, pitted
1/4 cup fresh rosemary or thyme, stems removed
3/4 teaspoon freshly ground black pepper

1
Preheat oven to 450 degrees F and prepare vegetables.
2
In a large roasting pan, add potatoes, carrots and Brussels sprouts.
3
Add olive oil and salt, and toss thoroughly.
4
Roast in oven for 20 minutes,
5
Add garlic, shallots, and toss with oil in bottom of pan.
6
Roast for 20 more minutes
7
Add bell peppers, olives, fresh herbs and black pepper.
8
Toss with the oil in the pan and return to oven.
9
Cook for 20 to 40 minutes longer, turning once or twice or until vegetables are nicely browned but not charred.
10
Serve immediately.

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium potato (any kind), skin on, cut into 1/2-inch pieces, 1 yam, skin on, cut into 1/2-inch pieces, 1 carrot and/or parsnip, peeled and sliced into 1/2-inch slices, 6 brussels sprouts, and more.

Yes, Roasted Winter Vegetables with Rosemary and Calamata Olives falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Winter Vegetables with Rosemary and Calamata Olives

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