Firehouse Roasted Vegetables Recipe
My son, Ian Adams insisted I try this recipe by his fellow firefighter, Darrel Galli of the Marin County Fire Department. You’ll see why it’s a big favorite with the guys on their shift.
For a beautiful presentation, save the beet greens, sauté them with a little garlic and use them as a bed for the roast veggies. So nourishing and satisfying, it leaves you ready for anything—even fighting a blaze!
Ingredients
| 2 | red beets | |
| 2 | gold beets | |
| 1 | yam | |
| 3 | carrots | |
| 1 | medium | onion |
| 1 | bulb | fennel |
| 10–12 | brown mushrooms, cleaned | |
| ~ | olive oil | |
| 1 | teaspoon | salt |
| 3/4 | teaspoon | freshly ground black pepper |
| 1-2 | tablespoons | fresh rosemary leaves |
Directions
Preheat oven to 450°
- Peel the beets, yam, carrots, onion and fennel and cut into bite-sized pieces.
- Sprinkle with olive oil salt, and pepper. Toss to coat evenly.
- Arrange the vegetables on a baking sheet in a single layer, so that they don’t touch.
- Roast in the pre-heated oven for 20 minutes. Stir and continue roasting for 10 minutes or until tender.
- Add the mushrooms and sprinkle the rosemary over the vegetables. Continue cooking for 10 more minutes or until the vegetables reach desired tenderness.
Preparation Time:
Under 50 minutes.
