15. Slow Roasted Root Vegetables

Delicious root veggies with garlic and rosemary.

Makes: 6 servings

Prep: 10 mins

Cook: 75-90 mins

Ingredients:

• 1 bag baby carrots
• 2 onions, peeled and cut in wedges
• 3 parsnips, peeled and cut into thick slices
• 1 lb. baby red potatoes, washed
• ½ tsp. sea salt
• 6 cloves whole garlic, peeled
• 3 Tbsp. olive oil
• ½ tsp. ground black pepper
• ¼ tsp. dried rosemary

Directions:

In a 12” cast iron Dutch oven with feet, combine vegetables and garlic cloves. Drizzle with olive oil and mix to coat evenly. Add salt, pepper and rosemary. Gently mix together.

Arrange 4 hot coals in a circle and place Dutch oven over coals. Cover with flat lid and top with 6 more hot coals. Let roast for 75-90 minutes, adding fresh coals as needed.

Serve hot.