Roasted winter vegetables with rosemary and calamata olives recipe

Published July 7, 2010 3:07AM (EDT)

Serves two as a meal (with wild rice), or four as a vegetable side dish


  • 1 medium potato (any kind), skin on, cut into 1/2 inch pieces
  • 1/2 to 1 head of garlic, cloves separated and skins removed
  • 2 large shallots, peeled and quartered
  • 1 carrot and/or parsnip, peeled and sliced into 1/2 inch slices
  • 6 Brussels sprouts
  • 3/4 teaspoon salt
  • 4 tablespoons olive oil (ideally a robust "green" oil)
  • 1 yellow 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° F and prepare vegetables.
  2. In a large roasting pan (or similar facsimile) add potato, garlic, shallots, carrots and Brussels sprouts.
  3. Add olive oil and salt, and toss thoroughly.
  4. Roast in oven for 30 minutes.
  5. Remove from oven and add bell pepper, olives, fresh herbs and black pepper. Toss and return to oven.
  6. Cook for 30 to 45 minutes longer (turning once or twice), or until vegetables are nicely browned — but not charred. Serve immediately.

By Bob Blumer

Bob Blumer (aka the Surreal Gourmet) hosts his own program on the Food Channel.
The Surreal Gourmet's Web Site is located at

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