Monday, October 10, 2011

Campfire Roasted Root Vegetables

Another camp fire thanksgiving special!

This one is easy, but I warn you, most of the ingredients were not measured, we made this at the campsite so it was very much thrown together.

  • 8-10 brussell sprouts cut in half
  • 1 baby turnip 
  • 4 small-medium sized carrots. (we used the various colored ones we found at farm boy to add to the mix)
  • 2 parsnips
  • 4-5 whole shallots
  • 1 sweet potato
  • 1 bulb garlic, each clove cut in half's or quarters
  • fresh rosemary to taste
  • fresh thyme to taste
  • fresh sage to taste
  • fresh oregano to taste
  • salt & pepper to taste
  • drizzle of honey or maple syrup (about 2-3 Tbsp)
  • sprinkle of brown sugar (about 2-3 Tbsp)
  • a few knobs of butter
Chop up all of the vegetables into similarly sized chunks. Place in a roasting pan and toss in herbs, garlic, and salt and pepper.

Drizzle honey on top and sprinkle with brown sugar. top it all off with a few knobs of butter, and cover with foil.
Thrown it on the camp fire (or in the oven probably around 350-375F)
Stir occasionally to make sure the bottom doesn't burn. remove the foil when they seem about 3/4 done. Cook until all of the vegetables are golden brown

And don't forget to enjoy a nice cold beer while they cook! We found this awesome pumpkin beer, and it was just so seasonal and wonderful we couldn't help but buy it.


No comments:

Post a Comment