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<\/p>\nCampfire Slow Roasted Root Vegetables<\/p>\n
<\/p>\n
1 bag baby carrots<\/p>\n
2 onions peeled and cut in wedges<\/p>\n
3 parsnips, peeled and cut into thick slices<\/p>\n
1 lb. baby red potatoes, washed (or sweet potatoes, cut into smaller chunks)<\/p>\n
6 cloves whole garlic, peeled<\/p>\n
3 T. olive oil<\/p>\n
\u00c2\u00bd tsp. sea salt<\/p>\n
\u00c2\u00bd tsp. ground black pepper<\/p>\n
\u00c2\u00bc tsp. dried rosemary<\/p>\n
In a 12\u00e2\u20ac\u009d 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 \u00c2\u00bd tsp. sea salt \u00c2\u00bd tsp. ground black pepper \u00c2\u00bc tsp. dried rosemary In a 12\u00e2\u20ac\u009d cast iron Dutch oven with feet, combine vegetables and garlic cloves. Drizzle with olive oil and mix to…<\/p>\n