Campfire Slow Roasted Root Vegetables

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 (or sweet potatoes, cut into smaller chunks)

6 cloves whole garlic, peeled

3 T. olive oil

½ tsp. sea salt

½ tsp. ground black pepper

¼ tsp. dried rosemary

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.