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.

Ingredients

• 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.

Enjoy!