Firehouse Roasted Vegetables

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!


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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

Preheat oven to 450°

  1. Peel the beets, yam, carrots, onion and fennel and cut into bite-sized pieces.
  2. Sprinkle with olive oil salt, and pepper. Toss to coat evenly.
  3. Arrange the vegetables on a baking sheet in a single layer, so that they don’t touch.
  4. Roast in the pre-heated oven for 20 minutes. Stir and continue roasting for 10 minutes or until tender.
  5. 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.